Cod curry

Indian cuisine is very spicy, with extremely rich flavours quite different to those which lovers of Mediterranean cuisine are accustomed, but nevertheless very interesting. The dish that we are describing here is based on cod - fresh or frozen, it doesn’t matter - to serve with some delicately steamed basmati rice. To top it all, we add a generous helping of chickpeas which makes this dish not only delicious but also highly nutritious. Try it - if you have children just adjust the quantity of spices so that the flavour is more delicate. If there are only adults eating you can be more daring, perhaps adding a little chilli.


60 minutes Total time
40 minutes Active time
Serves 8 persons
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Coarsely chop the garlic and onion. Fry them on a low heat in a large frying pan with a drizzle of extra virgin olive oil. Cut the tomatoes into pieces, put them into a food processor or blender along with the fish stock and, when the onion and garlic is nicely softened, these too. Blend everything not too finely and then put everything in a frying pan. Now add all the spices: the curry, ginger, and coriander. Add the drained chickpeas. Season with salt and pepper. Simmer and reduce for about twenty minutes. Now add the cod, having first cut it into large pieces. Wait until the fish is cooked, then serve with basmati rice.

Add the cod and cook only for last few minutes. In this way you avoid it becoming too stringy!
As a result of the close relationship between India and Britain, many Indian dishes curries were imported and reinvented in Britain. That's why you shouldn’t be surprised if you get the chance to try this dish when you visit London!

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