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  1. Home
  2. valentine s day

South Indian fish curry with chickpeas

This Keralan-inspired mackerel and chickpea curry recipe provides a hearty, deeply spiced meal with brain-boosting properties, protein and dietary fibre. - by Alison Pickel
  • 08 Feb 2016
South Indian fish curry with chickpeas
Cook: 35 Minutes - easy - Serves 2 - gluten-free - dairy-free - egg-free - pregnancy-safe
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This Keralan-inspired mackerel and chickpea curry recipe provides a hearty, deeply spiced meal with brain-boosting properties, protein and dietary fibre.

Ingredients

1 tsp olive oil

1 onion, halved and sliced

1 tsp ground turmeric

1 tsp black mustard seeds

½ tsp cumin seeds

½ tsp chilli flakes

½ thumb-sized piece ginger, finely chopped

1 large garlic clove, finely grated

400 g can chopped tomatoes

210 g can chickpeas, drained

½ fish stock cube, crumbled

2 tbsp tamarind paste (optional)

350 g fresh mackerel, cut into thick pieces (or use boneless fillets if you prefer)

To serve

250 g pack cooked brown rice

25 g flaked almonds

1 small bunch coriander, chopped

Method

  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.
  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.
  • valentine s day
  • indian recipes
  • chickpea curry recipe

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