Curried cod

2 of 5-a-day budget cod fibre fish stew healthy iron low calorie low fat one-pot

N/A

Source

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 1 lemon, then cut into wedges

handful coriander, roughly chopped

Method

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.