Dinner

Curried Cod with Chickpeas and Tomatoes Recipe

Name: Curried Cod with Chickpeas and Tomatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian-inspired
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

ByHailey Reed November 19, 2025November 19, 2025

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Introduction

This curried cod recipe combines tender fish with a vibrant, spiced tomato sauce for a comforting and flavorful meal. It’s quick to prepare and perfect for a weeknight dinner that feels a little special. Serve it with lemon wedges to brighten the dish.

A white round pot filled with rich red tomato sauce, layered with white fish pieces and chunks of pale yellow vegetables, all covered with fresh green cilantro leaves scattered on top. A bronze spoon rests inside the pot on the right side. The pot is placed on a white marbled surface with a soft light blue cloth underneath part of it. photo taken with an iphone --ar 4:5 --v 7

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 frequently to avoid burning.
Step 3: Add the chopped tomatoes, chickpeas, and a pinch of seasoning. Stir well and cook for 8-10 minutes until the sauce thickens slightly.
Step 4: Place the cod fillets on top of the sauce. 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 dish. Serve immediately with the lemon wedges for squeezing on top.

Tips & Variations

Use fresh coriander for a bright, herbal finish, or substitute with chopped parsley if preferred.
Replace cod with other firm white fish like haddock or pollock if desired.
Add a splash of coconut milk for a creamier sauce.
Serve with steamed rice or warm naan bread to soak up the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to prevent the fish from drying out. This dish is best enjoyed fresh but reheats well if careful.

How to Serve

A white round pot filled with cooked fish pieces in thick red tomato sauce, layered with chunks of white fish, golden-yellow ingredients that look like potatoes or squash, and green fresh parsley leaves scattered on top. A large silver spoon is placed inside the pot on the right side. The pot is sitting on a light-colored cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod for this recipe?

Yes, frozen cod works well. Thaw it completely before cooking for even results and to avoid excess moisture in the sauce.

Is the curry powder very spicy?

This recipe uses medium curry powder, which provides warmth without overwhelming heat. Adjust the amount to suit your taste or use mild curry powder for a gentler flavor.