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

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South Indian fish curry with chickpeas

South Indian fish curry with chickpeas

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.3 out of 5.8 ratingsRate

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

Healthy

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Alternatives

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Indian bread with courgettes & coriander

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Ingredients

Nutrition

Units:

MetricUS

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

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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.

Recipe from Good Food magazine, June 2014

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A star rating of 4.3 out of 5.8 ratings

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