Whether the weather is baking hot or icy cold, curry is always a favourite in our house. I found this spicy recipe for Curried Cod and liked its colourful appearance. The fact that it is simple to prepare only added to its charm.
Curried Cod – simple to prepare one pot recipeCourse: MainCuisine: Indian
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
- 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.
- 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.
- Buy raw poppadoms and pop each one into your microwave for about 30″ until puffed up. Don’t quote me but I believe they are only 38 cals each done this way.