This delicious curry dish can be on the table in 30 minutes, but tastes like the sauce cooked for hours. Use the type of curry paste you like depending on the amount of heat that appeals to you: we tend toward the whimpier side, but we admire those that can ‘take the heat!’ Shrimp or scallops would also be wonderful in this recipe.
1 tbs. oil
1 onion, chopped
2 tbs. curry paste
thumb-sized piece ginger, peeled and finely grated
3 garlic cloves, crushed
2 x 14 oz. tins chopped tomatoes
14 oz. tin chickpeas
4 cod fillets
zest of 1 lemon, then cut into wedges
handful cilantro, roughly chopped
Heat the oil in a large lidded skillet and cook the onions over a medium heat until softened. Stir in the curry paste, ginger, and garlic. Cook for 1-2 minutes, until fragrant, then stir in the tomatoes, chickpeas, and seasoning. Cook for 8-10 minutes until thickened slightly.
Nestle the cod into the pan and cover. Cook 5-10 minutes until the fish is cooked through (depending on thickness). Scatter over the lemon zest and cilantro, then serve with lemon wedges.