Curried cod
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This curried cod is one of my go to weeknight dinners because it comes together in under 40 minutes and tastes like you've spent ages on it. The beauty of this dish is how the mild curry powder complements the delicate fish without overpowering it, while the chickpeas add protein and fiber to make it really satisfying. Fresh ginger is wonderful here too, giving you natural anti inflammatory benefits alongside that warm, spicy kick. It's simple, affordable, and honestly feels far more impressive than the minimal effort required.
Ella x
Ingredients
- 1 tbspoil
- 11 onion chopped
- 2 tbspmedium curry powder
- 1thumb-sized piece ginger peeled and finely grated
- 13 garlic cloves crushed
- 12 x 400g cans chopped tomatoes
- 400 gcan chickpeas
- 14 cod fillets(about 125-150g each)
- 1zest 1 lemon then cut into wedges
- 1 handfulcoriander roughly chopped
Detail level
Instructions
- 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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