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Speedy cod curry recipe

Speedy cod curry recipe

33 ratings

Jamie says: "Pearly, white flaked fish simmered in a delicately spiced sauce – this is a quick and easy curry that cooks in the time it takes to boil the rice." See method

  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 14.8 calories / serving
  • Freezable
  • Healthy
  • 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

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    3g 15%
  • Sugars

    21g 23%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 41.1g Protein 37.9g Fibre 8.2g


Jamie Oliver 155x255

  1. Place a large saucepan on a medium heat with 1 tablespoon of olive oil. Peel and finely slice the garlic then add to the pan and cook for 1 minute until golden. Stir in the curry paste and cook for a further minute. Add the mango chutney and plum tomatoes, breaking them up with a spoon, and bring to the boil for 2 minutes. Leave to cool slightly then blitz with a hand blender until smooth.
  2. Return the pan to a medium heat, stir in the chickpeas (juice and all) and bring to the boil. Add the fish fillets and simmer for 4 to 5 minutes until opaque and cooked through. Ripple through 2 tablespoons yogurt, grate over a little lemon zest, squeeze in a little of the juice and season with salt and pepper.
  3. Spoon into bowls and top with a dollop of yogurt and some finely chopped coriander leaves and slices of chilli, if you like. Delicious served with steamed rice, naan and a fresh salad.

    Food waste tip: If you’ve got a glut of fresh, ripe tomatoes, roughly chop them and use instead of the tinned tomatoes – you might need to simmer for a few more minutes, until broken down and delicious.

Tip: The curry can be frozen in portions without the rice. Defrost and reheat to piping hot before serving.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Jamie Oliver recipes

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