Ingredients

1 tbsp oil
1 onion
chopped
2 tbsp medium curry powder
thumb-sized piece ginger
peeled and finely grated
3 garlic cloves
crushed
2 x 400g cans chopped tomatoes
400g can chickpeas
4 cod
fillets (about 125-150g each)
zest 1 lemon
then cut into wedges
handful coriander
roughly chopped

Method
step 1
Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.

step 2
Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.