Curried cod 2016

Curried cod

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(215 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…

  • 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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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.
24th Jan, 2017
I often make this. Sometimes I leave out the chickpeas and still substantial. Ran out of rice the other night only realising when ready to cook it but had a garlic bread in the freezer and the kids loved it with that
29th Dec, 2016
Absolutely beautiful. Served with rice with a crushed lemon grass stalk in whilst cooking. Gave it a beautiful gentle lemony flavour that complimented the dish really well.
1st Dec, 2016
I was totally surprised how tasty this was!! When I was putting the dish together I thought it seemed bland - how wrong I was!! After the hungry diners started to eat I was told "We'll certainly have this again!" And I wouldn't disagree - Excellent dish :)) I served with rice...
30th Oct, 2016
tasted great, used a lot more curry powder, but will definitely do again's picture
25th Oct, 2016
This has such a lovely combination of flavours. I happened to have some smoked cod which has more flavour and I halved the ingredients as I was just cooking for two of us. I made a handful of basmati rice to soak up the juices. This will definitely go on to my list of useful and easy weekday suppers. And only 296 calories per serving (plus the rice)!!
25th Sep, 2016
Quick, easy, tasty and does the job. Whole family fed, no complaints Put a pot of rice in the table too for those who wanted it. Personally it was enough for me with some green beans too, as we still have a load in the garden, although I might try it with some cauliflower rice


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