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Curried cod

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

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 296
  • Carbohydrates 22
  • Saturated Fat 1
  • Sugar 10
  • Protein 34
  • Fat 6
  • Fibre 8
  • Salt 0.4

Nutrition per serving

  • Calories 296
  • Carbohydrates 22
  • Saturated Fat 1
  • Sugar 10
  • Protein 34
  • Fat 6
  • Fibre 8
  • Salt 0.4

Ingredients

  • 1 tbsp oil
  • 1 onion, chopped
  • 2 tbsp medium curry powder
  • thumb-sized piece ginger, peeled and finely grated
  • 3 garlic cloves, crushed
  • 2 x 400g cans chopped tomatoes
  • 400g can chickpeas
  • 4 cod fillets (about 125-150g each)
  • zest 1 lemon, then cut into wedges
  • handful coriander, roughly chopped

Method

  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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