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A portion of speedy cod curry in a bowl with white rice, sliced red chilli and coriander leaves. There's bowls of naan bread, mango chutney and garnishes (chilli and coriander) in the background
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Speedy cod curry

(1 Review)

Mango chutney, chickpeas & tomatoes

A portion of speedy cod curry in a bowl with white rice, sliced red chilli and coriander leaves. There's bowls of naan bread, mango chutney and garnishes (chilli and coriander) in the background
Save recipe

15 mins (PREP 5 MINS | COOK 10 MINS)
Not Too Tricky

serves 2

About the recipe

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.

nutrition per serving

4
4
5

Calories

22%

1
4
.
8
g

Fat

21%

3
g

Saturates

15%

2
0
.
8
g

Sugars

23%

1
.
3
g

Salt

22%

3
7
.
9
g

Protein

76%

4
1
.
1
g

Carbs

16%

8
.
2
g

Fibre

-

of an adult’s reference intake

Recipe From

Tikka Masala Paste Jar

Tikka Masala Paste

By Jamie Oliver

Find out more

Ingredients

3 cloves of garlic

2 tablespoons Jamie's tikka masala paste

2 tablespoons mango chutney

1 x 400g tin of quality plum tomatoes

1 x 400g tin of chickpeas

2 x 140g fillets white fish, skin off, such as pollock, haddock, hake or cod, from sustainable sources

1 lemon

3 tablespoons natural yoghurt

optional: fresh coriander

optional: fresh red chilli

Top Tip

The curry can be frozen in portions without the rice, for up to 3 months. Defrost and reheat until piping hot before serving.

Method

  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, or until turning golden. Stir in the curry paste and cook for a further minute. Add the mango chutney and tomatoes, breaking them up with a spoon, then bring to the boil and simmer 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, or until the fish is opaque and cooked through. Ripple through 2 tablespoons of the yoghurt, finely grate over a little lemon zest, squeeze in a little of the juice and season with sea salt and black pepper.
  3. Spoon into bowls and top with a dollop of yoghurt and some coriander leaves and slices of chilli, if you like. Delicious served with steamed rice, naan and a fresh salad.

Tags

Overall product rating out of 5: 5.0
Based on 1 review

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