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Speedy cod curry recipe

20 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
Gluten-free

Ingredients

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
445kj
14.8kcal <1%
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

Method

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.
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.
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.

See more Jamie Oliver recipes