Creamy chickpea and fish curry
This creamy chickpea and fish curry is lovely and mildly spiced. If you want it hot, add some chilli powder to it. You can use any fish you like – I made it with cod, but salmon, haddock or sea bass would work too. Serve it with basmati rice and chutney on the side.
Ingredients
Method
- Thinly slice the onion and garlic, then chop the ginger and turmeric. Cut the bell pepper and carrot into small pieces.
- Heat some oil in a saucepan, then gently sauté the onion for about 5 minutes. Add the pepper and carrot pieces and stir-fry for another minute.
- Add the garlic, ginger, turmeric and seeds, then stir-fry for a minute.
- Stir in the tomato purée, then add the powdered spices and stir for another 30 seconds.
- Add the chopped tomatoes. Using the tin, add a full tin of water. Season with salt and pepper and bring to the boil.
- Cook for 15 minutes over low heat, then add the drained chickpeas and coconut cream, then cook for 5 minutes. You should have a thick, silky stew.
- Meanwhile, cut the fish into bite-sized pieces.
- When the stew is ready, stir in your chosen greens, then add the fish, cover and cook for another 5 minutes. Don’t overcook the fish!
- Serve warm.