Easy curried cod


  • 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 loins
  • zest of 1 lemon, then cut into wedges


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

Cook for 8 – 10 mins until thickened slightly, the 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.