Curried Cod with Chickpeas and Tomatoes Recipe
Introduction
This curried cod recipe is a comforting and flavorful dish perfect for a weeknight dinner. Tender cod fillets are gently cooked in a rich tomato and chickpea curry infused with warm spices and fresh ginger. It’s simple to make and offers a delicious way to enjoy seafood with a spicy twist.
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 of 1 lemon, then cut into wedges
- Handful coriander, roughly chopped
Instructions
- Step 1: Heat the oil in a large, lidded frying pan over high heat. Add the chopped onion and cook for a few minutes until softened.
- Step 2: Stir in the curry powder, grated ginger, and crushed garlic. Cook for 1-2 minutes until fragrant, stirring continuously.
- Step 3: Add the chopped tomatoes, chickpeas, and season with salt and pepper. Let the mixture cook for 8-10 minutes until it thickens slightly.
- Step 4: Place the cod fillets on top of the curry, cover the pan, and cook for 5-10 minutes until the fish is cooked through and flakes easily.
- Step 5: Sprinkle the lemon zest and chopped coriander over the curry. Serve immediately with lemon wedges to squeeze over the dish.
Tips & Variations
- Use fresh curry powder for the best flavor, or try adding a pinch of chili if you prefer a spicier curry.
- Swap cod for other white fish like haddock or pollock if desired.
- Add spinach or kale towards the end of cooking for extra greens.
- Serve with steamed rice or warm naan bread to soak up the delicious sauce.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. For best texture, avoid overcooking the fish during reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cod fillets for this recipe?
Yes, frozen cod works well. Thaw the fillets completely before cooking for even cooking and best results.
What can I substitute if I don’t have chickpeas?
You can replace chickpeas with cooked lentils or white beans for a similar texture and added protein.
Print
Curried Cod with Chickpeas and Tomatoes Recipe
- Total Time: 30 mins
- Yield: Serves 4
Description
A flavorful and comforting curried cod dish featuring tender cod fillets simmered in a rich tomato and chickpea curry infused with fragrant spices, ginger, and garlic, finished with fresh lemon zest and coriander for brightness.
Ingredients
For the Curry Base
- 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, drained and rinsed
For the Fish
- 4 cod fillets (about 125-150g each)
To Garnish
- Zest of 1 lemon, then cut into wedges
- Handful coriander, roughly chopped
Instructions
- Heat the oil and cook onions: Warm 1 tablespoon of oil in a large, lidded frying pan over high heat. Add the chopped onion and cook for a few minutes until softened.
- Add spices, ginger, and garlic: Stir in 2 tablespoons medium curry powder, finely grated ginger, and crushed garlic cloves. Cook for 1-2 minutes until fragrant, stirring to combine.
- Add tomatoes and chickpeas: Pour in the two 400g cans of chopped tomatoes and the drained chickpeas. Season with salt and pepper to taste and stir everything together well.
- Simmer the curry base: Reduce the heat slightly and cook the sauce uncovered for 8-10 minutes until it thickens slightly.
- Add the cod fillets: Place the cod fillets on top of the curry sauce. Cover the pan with a lid and cook for 5-10 minutes until the fish is opaque and cooked through.
- Finish and serve: Scatter the lemon zest and chopped coriander over the curry. Serve hot with the lemon wedges on the side to squeeze over the fish for a fresh finish.
Notes
- You can adjust the curry powder amount to control the spice level.
- Serve this curried cod with rice or warm flatbread for a complete meal.
- Ensure the cod is cooked just until opaque to avoid drying out the fish.
- Fresh coriander and lemon zest brighten the rich curry flavors beautifully.
- Leftover curry can be refrigerated for up to 2 days and gently reheated.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: curried cod, fish curry, tomato curry, chickpea curry, easy Indian recipe, seafood curry
