South Indian fish curry with chickpeas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
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 tomato
- 210g can chickpea, 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 almond
- small bunch coriander, chopped
Method
- STEP 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.
- STEP 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.
