Name: South Indian fish curry with chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Indian
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); 250g pack cooked brown rice; 25g flaked almond; small bunch coriander chopped

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.