Curried cod 2016

Curried cod

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(171 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4

An easy-to-prepare midweek one-pot with cod fillet, chickpeas, ginger and spices - it's healthy, low calorie and packed with iron too!

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal296
  • fat6g
  • saturates1g
  • carbs22g
  • sugars10g
  • fibre8g
  • protein34g
  • salt0.4g
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  • 1 tbsp oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp medium curry powder
  • thumb-sized piece ginger, peeled and finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves, crushed
  • 2 x 400g cans chopped tomatoes
  • 400g can chickpeas
  • 4 cod fillets (about 125-150g each)



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • zest 1 lemon, then cut into wedges



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful coriander, roughly chopped


  1. Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.

  2. Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.

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Comments, questions and tips

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spottycups's picture
11th Jun, 2018
Tried this tonight and it was great! It's not the most complex tasting spiced dish but for a quick Monday dinner it was really good. I added in some chopped peppers with the onion and a few handfuls of spinach just before the cod, plus a couple of pinches of stevia and a really good season. The fish I used was frozen too so it was all mostly freezer and cupboard bits which is great when pushed for time on a weekday. Served up with some naan bread and it was all very nice - quick, fairly cheap, filling, and tasty!
15th May, 2018
This is a great recipe, although for me the flavours are better a bit stronger. I used half the quantity of the cod and tomatoes but added in 1.5 peppers and a some extra curry powder. This made around 3 portions for me and was a tasty, cheap and filling meal, with no need for rice. Definitely adding this one to my recipe book.
Deborah Cheyne's picture
Deborah Cheyne
3rd Mar, 2018
Have made this now three times and it is both quick and tasty, but only use one can of chopped tomatoes.
Jazz Ba's picture
Jazz Ba
6th Dec, 2017
This recipe is so easy to prepare and it’s really quick! Very yummy! Made it last night after I got home very late! Delicious and healthy quick dinner! I used parsley instead of coriander, cause I don’t have any. Will make it again very soon!
15th Oct, 2017
Very Good I added some Tandoori. The Curry Didn't have to much flavour but that helps you taste the Cod :)
14th Sep, 2017
Was okay but not curry-ish at all, and very tomatoey. Maybe dial back the tomatoes and add a bit more ginger and garlic.
9th Sep, 2017
I really don't like this. Not a good flavour, simply couldn't eat it and threw it away.
29th Aug, 2017
This was surprisingly tasty considering how easy it was to put together, and how few ingredients are needed. The lemon and coriander make it lovely and fresh and zingy, while the ginger and curry powder give the chickpeas an earthy warmth.
Tina Hands
10th Aug, 2017
This sounds great. Doing it tonight using frozen white fish from supermarket. £2 a big bag.
21st Feb, 2017
Simple, tasty recipe - placing the fish on top and covering allows it to gently steam and absorb flavour. I was out of chickpeas and wanted some veg so added finely sliced courgette and quartered mushrooms early on. The curry powder that I used was an fish curry masala spice blend that I often use for fish/seafood curries with a little extra turmeric added.


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