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
- 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.
- 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.
