South Indian fish curry with chickpeas

South Indian fish curry with chickpeas

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
535
protein
41g
carbs
22g
fat
33g
saturates
6g
fibre
7g
sugar
10g
salt
0.9g

Ingredients

  • 1 tsp rapeseed oil
  • 1 onion, halved and sliced
  • 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
  • 1 large garlic clove, finely grated
  • 400g can chopped tomatoes
  • 210g can chickpeas, drained
  • ½ fish stock cube, crumbled
  • 2 tbsp tamarind paste (optional)
  • 350g fresh mackerel, cut into thick pieces (or use boneless fillets if you prefer)

To serve

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

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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.

Recipe from Good Food magazine, June 2014

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Comments

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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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