- 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…
- handful coriander, roughly chopped
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.
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.