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This fish curry recipe is inspired by the flavours of southern Indian cooking. Simple to prepare and packed full of flavour.


  • 4 x 150g skin-on cod fillets

  • 1 white onion, chopped

  • 2 garlic cloves, finely chopped

  • Handful coriander, stalks and leaves chopped separately

  • 1 tbsp. vegetable oil

  • 2 tsp. garam masala

  • 1 tsp. ground coriander

  • 2 tsp. chat masala

  • 3 x 400g tin chickpeas

  • 100ml natural yoghurt


  1. In a large saucepan, fry off the onion, garlic and fresh coriander in the vegetable oil over a medium heat. Fry until the onions are softened but not browned.

  2. Add the garam masala, ground coriander and chat masala spices and cook for a further four to five minutes, allowing the spices to coat the onions.

  3. Add two of the cans of chickpeas to the pan, including the water from the cans. Add the chopped tomatoes.

  4. Bring to the boil and simmer for 20 minutes, adding extra water if the mixture starts to dry out or thickens too much.

  5. Drain the remaining can of chickpeas and using the back of a wooden spoon, crush the remaining chickpeas into a thick paste.

  6. Add the crushed chickpeas to the curry, which will thicken the sauce. Simmer until the whole chickpeas become soft.

  7. In a frying pan, place the cod skin side down on a medium heat. Fry the skin until it becomes crisp and then remove the pan from the heat.

  8. Add the fish to the curry sauce and cook out for around 5 minutes. Sprinkle with the chopped coriander leaves, and spoon in the natural yoghurt.

  9. Spoon the curry sauce into a bowl and top with the cod.


If you prefer your cod to have a crispy skin, pan fry it, skin side down, first but make sure you don’t overcook it.


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