Batch Prep: Curried Cod

Fuelled by Macros
Sep 28, 2024
2 min read

This delicious dinner packs absolutely loads of flavour and as most curries do, tastes even better a few days later once the spices have matured. It’s one of my favourite batch cooks because it cheap, easy and fast (ready in around 25 minutes). The fresh lemon zest and coriander really elevate this crowd-pleasing meal, which I also love to serve up to a hungry table of dinner guests.

Serves 8

Curried Cod Ingredients

640g white rice (uncooked)
1280ml hot water

1tbsp olive oil
2 small onions (100g), chopped
8 garlic cloves, minced
2 thumb-size pieces of ginger, grated
4tbsp medium curry powder
2 400g tin chickpeas (including water)
4 400g tin chopped tomatoes
800g frozen cod fillets

2 lemons, zested and quartered
1handful fresh coriander, chopped

Method

The rice: Place the uncooked rice into a large lidded pot, add a generous pinch of salt and pour over the boiling hot water. Stir once, bring to the boil then cover and reduce to a simmer. Leave it with the lid on (do not be tempted to remove the lid or stir the rice!) for 20 minutes. Then turn off the heat and leave to rest with the lid on for a further 5 (this allows the rice to steam). Gently fluff up with a fork before serving.

The cod:

While the rice cooks, gently warm the oil in a large lidded saucepan. Add in the chopped onion and cook through for a few minutes until it starts to go translucent. Stir in the curry powder, ginger and garlic, cooking for a further couple of minutes until fragrant.
Add in all the cans of chickpeas and chopped tomatoes, stirring well and cooking for around 10 minutes until slightly thickened. Season well with pepper and a little salt to taste.
Place the frozen cod fillets on top of the sauce then place the lid on the pan and leave to cook for around 10 minutes until the cod is cooked through.
When ready, divide the rice and curried cod into 8 portions, scatter over the lemon zest and chopped coriander. Serve with a lemon wedge to squeeze over.

This meal will store in an airtight container in the fridge for around 4 days, and 1 month in the freezer. Reheat thoroughly before eating (remove the lemon wedge before reheating!).