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South Indian fish curry with chickpeas

South Indian fish curry with chickpeas

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(2 ratings)

Prep: 10 mins Cook: 25 mins

Easy

Serves 2
This Keralan-inspired mackerel dish provides a hearty, deeply spiced supper with brain-boosting properties

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal535
  • fat33g
  • saturates6g
  • carbs22g
  • sugars10g
  • fibre7g
  • protein41g
  • salt0.9g
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Ingredients

  • 1 tsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, halved and sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp ground turmeric
  • 1 tsp black mustard seeds
  • ½ tsp cumin seed
  • ¼ tsp ground fenugreek
  • ¼ tsp chilli flakes
  • ½ thumb-sized piece ginger, finely chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 large garlic clove, finely grated
  • 400g can chopped tomato
  • 210g can chickpea, drained
  • ½ fish stock cube, crumbled
  • 2 tbsp tamarind paste (optional)

    Tamarind

    tam-ah-rin-d

    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 350g fresh mackerel, cut into thick pieces (or use boneless fillets if you prefer)

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

To serve

  • 250g pack cooked brown rice
  • 25g flaked almond
  • small bunch coriander, chopped

Method

  1. Heat the oil in a wide, non-stick covered pan. Add the onion, put on the lid and cook for 5 mins, stirring occasionally, until golden. Add the whole and ground spices, the ginger and garlic, stir for about 30 secs to release their flavours, then pour in the tomatoes and a can of water, the chickpeas and stock cube. Cover and leave to cook for 20 mins.

  2. Stir in the tamarind (if using), add the mackerel, then cover and cook for 8 mins more. Meanwhile, heat the rice following pack instructions, then tip into a bowl and toss with the almonds and coriander. Serve with the curry.

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Comments, questions and tips

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Comments (3)

Experienced curry cook's picture
2.5

I think this recipe would be improved with more chilli powder (about two teaspoons of the kind known as degi mirch in Indian grocery stores - bright red and medium-hot with a paprika flavour). A couple of sliced green chillies could be added when the mustard seeds pop. Two tablespoons of tamarind is far, far too much. Half a teaspoon of tamarind concentrate, dissolved in boiling water, is enough. There is no need to add chick-peas to a fish curry. That seems most peculiar to me. Instead of tinned tomatoes, which always make curries soupy, fresh tomatoes should be used. About 3 or 4 small ripe tomatoes, chopped or liquidized, will be about right.

jennifer_hamilton's picture

This curry is not very nice- the quantities of tamarind are waaay out making it far too sweet- we are some then threw the rest away. A waste of fish.

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