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Nadiya Hussain’s Cod and Clementine

Bangladeshi Cod and clementine from Nadiya's Kitchen by Great British Bake Off winner, Nadiya Hussain. This recipe is one of Nadiya's family favourites. Inspired by her Bangladeshi roots, this Cod and Clementine curry is packed with flavour and is a delicious way to shake up your usual midweek meals.

From the book

Nadiya Hussain


This is one of the earliest memories I have of being absolutely astonished by flavour. My mum would normally cook this dish with whole pieces of fish, and sliced fish. None of this ‘easy fish’, as my dad likes to call it – it was always cooked with all the bones still in, to boost the flavour. We would spend a long time picking it apart to eat it, and placing the bones a
safe distance away from our plates. Traditionally we’d eat it with our hands (it’s near enough impossible with cutlery). Although it was delicious, these days there isn’t always time to sit at our plates for an hour, and since having my own kids I am the biggest fan of filleted fish. Granted, it imparts less flavour to this dish – but the clementine peel well and truly makes up for that.

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5 tbsp olive oil
2 cloves of garlic, crushed
1/2 onion, diced
1 tbsp tomato purée
1 tsp fine sea salt
200ml water
1/2 tsp turmeric
1 tsp paprika
1 tsp ground cumin
2 clementines, peel only, sliced
300g cod fillets
large handful of coriander, finely chopped


Heat the oil in a medium pan over a medium heat. Once hot, add the crushed garlic and diced onion. Turn the heat down and cook gently until the onions are soft.

Add the tomato purée, salt and water. Cook for a further 5 minutes over a low heat.

Now add the turmeric, paprika and cumin, and cook gently for another 5 minutes.

Add the clementine peel and cook for 10 minutes, until the peel is soft and almost falling apart.

Use a potato masher to mash all the peel – breaking it up will intensify the flavour.

Finally, add the fish, cover and cook for 10 minutes over a low heat. Once the fish is cooked, take the pan off the heat and sprinkle over the chopped coriander.

This dish is best eaten with hot basmati rice.


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From the book: Nadiya’s Kitchen

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