Midweek cod curry

    40 min

    Serve this simple cod curry with basmati rice for a comforting, easy and healthy midweek meal. Use your favourite curry paste instead of the curry powder, and add chilli powder if you like your curries hot.

    10 people made this

    Serves: 4 

    • 30g butter
    • 1 onion, chopped
    • 1 garlic clove, chopped
    • 1 (2cm) piece root ginger, grated
    • 2 teaspoons curry powder
    • 100g passata or chopped tomatoes
    • 1 tablespoon tomato purée
    • 150ml fish stock from a stock cube
    • salt to taste
    • 600g cod fillets, cut into 3cm pieces
    • 2 tablespoons cream, crème fraîche or Greek yoghurt (optional)

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the butter in a frying pan and cook the onion till lightly browned and soft. Add the garlic and root ginger and cook 1 minute more, ensuring the garlic does not brown. Add the curry powder and stir till fragrant.
    2. Add the passata, tomato puree and fish stock, and stir to combine. Simmer for 15 minutes; cover if the sauce is getting too thick.
    3. Taste the sauce and add salt, if needed. Add the fish to the sauce in the pan and gently stir to coat. Cover and simmer for 8 to 10 minutes, or until the fish is cooked through.


    If desired, stir through 2 tablespoons of cream, creme fraiche or Greek yoghurt just before serving.

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    Reviews in English (3)


    not inpressed with this recipe. to tomotoey tasting over whelmed the spices . it tasted like tomotoe soup poured over fish sorry but true  -  04 Sep 2015


    loved it!! altered slightly due to cooking for 2 and made it with a bit more spice  -  10 Jun 2015


    We love this recipe & have made it loads of times. I use frozen fish pie mix & add it at stage 2 for a store cupboard dinner that has never let me down yet.  -  02 May 2015