Indian cucumber salad
Turn down the heat with this palate-cleansing, accompaniment to curry, flavoured with mustard seeds
South Indian fish curry with chickpeas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tsp rapeseed oil
- 1 onionhalved 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 gingerfinely chopped
- 1 large garlic clovefinely grated
- 400g can chopped tomato
- 210g can chickpeadrained
- ½ fish stockcube, crumbled
- 2 tbsp tamarindpaste (optional)
- 350g fresh mackerelcut into thick pieces (or use boneless fillets if you prefer)
To serve
- 250g pack cooked brown rice
- 25g flaked almond
- small bunch corianderchopped
Nutrition: per serving
- kcal535
- fat33g
- saturates6g
- carbs22g
- sugars10g
- fibre7g
- protein41g
- salt0.9g
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.
