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South Indian fish curry with chickpeas

South Indian fish curry with chickpeas

A star rating of 4 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
Nutrition: per serving


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, June 2014

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A star rating of 4 out of 5.6 ratings

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