Curried Cod
Servings 2
Per Serving: 322kcal P: 34g C: 21g F: 8g Per Serving with rice: 501kcal P: 37g C: 56g F: 10g
Method
1. Heat the oil in a large frying pan with a lid or a stock pot.
2. Cook the onion over a high heat for a few mins, then stir in the curry powder and garlic.
3. Cook for 1 minute until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
4. Cook for 8-10 mins until thickened slightly, then top with the cod.
5. Cover and cook for another 10 minutes until the fish is cooked through.
6. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.
Ingredients
½ TBSP Olive Oil
½ Onion (chopped)
1 TBSP Medium Curry Powder
2 Garlic Cloves (crushed or minced)
1 x 400g Can Chopped Tomatoes
200g Canned Chickpeas
2 Cod Fillets
½ lemon Zest then cut into wedges
1 Tilda Pure Basmati Steamed rice (125g per person) (Optional)
Handful Coriander (roughly chopped)