Speedy cod curry

Curry recipes Sep 19, 2021

  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 14.8 calories / serving
  • Gluten-free


  • 3 cloves of garlic
  • 2 tbsp tikka curry paste
  • 2 tbsp mango chutney
  • 400g tin quality plum tomatoes
  • 1 x 400g tin chickpeas
  • 2 x 140g fillets sustainable skinless white fish, such as pollock, haddock, hake or cod
  • 1 lemon
  • 3 tbsp natural yogurt
  • optional: fresh coriander
  • optional: fresh red chilli


  1. 1 tablespoon olive oil, heated in a large saucepan over medium heat Garlic, peeled and thinly sliced, is added to the pan and cooked for 1 minute, or until golden. Cook for another minute after adding the curry paste.
  2. Bring the mango chutney and plum tomatoes to a boil, breaking them up with a spoon, for 2 minutes. Allow to cool slightly before blending with a hand blender until completely smooth.
  3. Return to a medium heat, add the chickpeas (juice and all), and bring to a boil. Simmer for 4 to 5 minutes, until the fish fillets are opaque and cooked through.
  4. 2 tablespoons yogurt, a grating of lemon zest, a squeeze of lemon juice, and seasonings of salt and pepper
  5. To serve, spoon into bowls and top with a dollop of yogurt, finely chopped coriander leaves, and chilli slices, if desired.
  6. Served with steamed rice, naan, and a fresh salad, this dish is delicious.


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