Dig into this flavorful fish curry on a weeknight. With chickpeas and cod, this curry has plenty of kale and Indian spices to make your tastebuds happy.
I regularly get What You Should Be Cooking sort of notifications from the New York Times. In the past I’ve had a recipe or two featured and so I’m always looking for interesting dishes that I can get on the table in a hurry during the work week. The last thing I want to think about in the middle of my writing is some long-assed complicated dish to throw to the starving masses at our house. So last week when I saw a piece on a fish dish made with chickpeas and I thought ah ha! this fits the bill perfectly, especially once I read the comments.
A note on reading comments. I find them very helpful. Most of the comments on the dish were positive, but the ones that weren’t, complained that the recipe as written was merely a template and lacked enough flavor for some people. Now we like flavor around here. After cooking Indian food for the last 29 years, we’ve gotta have our spices or no one’s happy. So I took the advice of the folks who commented and decided to use the recipe merely as my template for a fish curry. I started with the basics of fish, chickpeas and the dreaded kale and expanded out into the world of Indian spices from there. What I got was a dish that was easy to fix and also delicious. It was a great dish for midweek tastebud boredom without a lot of effort. 
Chickpea and Cod Curry
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
A fragrant, flavorful curry featuring flaky cod and chickpeas. Perfect for a weeknight meal or a special occasion.
Ingredients
- 1 lbs (454 g) cod or other fish cut into fillets
- 1 can (approx. 400g) chickpeas rinsed and drained
- 1 can (794 g) chopped tomatoes
- 3/4 cup thinly sliced shallots
- 1 bunch dino kale (washed, dried and cut into strips)
- Salt
- 1 bunch fresh cilantro chopped
- 2 tbsp coconut oil or other vegetable oil
- 1/4 tsp kashmiri chili
- 1/4 tsp black mustard seeds
- 1/4 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp turmeric
- 1 tsp garam masala
- 1 cups (237 ml) chopped pistachios (for garnish)
Instructions
- Heat the vegetable oil in a skillet or kadhai.
- When the oil is hot, add in the mustard and cumin seeds.
- When the mustard seeds start to pop and the cumin seeds turn fragrant, add in the thinly sliced shallots.
- Sauté the shallots until they start to darken, then add in the ground cumin, coriander, and turmeric.
- Stir the spices until they turn fragrant (about 1-2 minutes).
- Add in the chopped tomatoes and salt to taste.
- Bring the tomatoes to a boil, then reduce heat to low and simmer until they soften, breaking them up with the back of a wooden spoon.
- When the tomatoes have softened, add in the rinsed and drained chickpeas and sliced kale.
- Stir everything together and simmer for 10-15 minutes, or until the kale has completely softened.
- Rub kashmiri chili on the raw fish for seasoning.
- Place the seasoned fish pieces into the tomato, kale, and chickpea mixture. Nestle them in well.
- Place a lid on the pan, reduce heat to the lowest setting, and cook until the fish is cooked through and flakes easily (about 10 minutes).
- Place the tomato, kale, and chickpea mixture in a bowl and place the cooked fish on top.
- Top with some of the sauce, then sprinkle with chopped fresh cilantro and chopped pistachios.
Notes
- For a richer flavor, use coconut milk instead of water or broth.
- If you don’t have fresh cilantro, you can substitute with 1 teaspoon of dried cilantro.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 10
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
What type of cod should I use for the Chickpea and Cod Curry?
You can use any firm white cod, such as Atlantic or Pacific cod, as they hold up well in the curry and absorb the flavors.
How can I enhance the flavor of the curry if I find it bland?
Consider adding more Indian spices such as cumin, coriander, or garam masala, or even a dash of chili powder for extra heat, based on your taste preferences.
Is there a specific way to prepare the kale for this recipe?
It’s best to chop the kale into bite-sized pieces and add it towards the end of cooking to keep it vibrant and tender without losing its nutrients.
