Cod & chickpea curry
5
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ingredients
Rapeseed Oil
1 tablespoon(s)
Red onion
2 small, finely sliced
Garlic
2 clove(s), crushed
Root Ginger
20 g, grated
Chilli, green or red
2 individual, green, deseeded and finely sliced
Mustard Seeds
1 teaspoon(s), level
Turmeric
2 teaspoon(s)
Tinned Tomatoes
2 can(s), large
Chickpeas, cooked
1 can(s), large, drained
Cod, raw
500 g, skinless
Mini naan
4 individual
Instructions
1
Heat the oil in a large, deep frying pan over a medium heat and cook the onions for 6-8 minutes, or until soft. Add the garlic, ginger, chillies, mustard seeds and turmeric. Cook for 4-5 minutes, then add the tomatoes and chickpeas. Simmer for 15-20 minutes, until the tomatoes have reduced slightly.
2
Add the cod and cook for a further 5 minutes over a low heat until it is cooked through. Stir gently, taking care not to break up the fish too much.
3
Meanwhile, warm the naan breads to pack instructions, then serve with the curry.
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