South Indian fish curry with chickpeas

• rapeseed oil↗1 tsp tsp
• onion↗1

  halved and sliced

• ground turmeric↗1 tsp tsp
• black mustard seeds1 tsp tsp
• cumin seed↗½ tsp tsp
• ground fenugreek¼ tsp tsp
• chilli flakes↗¼ tsp tsp
• thumb-sized piece ginger½

  finely chopped

• large garlic clove↗1

  finely grated

• can chopped tomato400g g
• can chickpea↗210g g

  drained

• fish stock↗½

  cube, crumbled

• tamarind↗2 tbsp tbsp

  paste (optional)

• fresh mackerel↗350g g

  cut into thick pieces (or use boneless fillets if you prefer)

• pack cooked brown rice↗250g g
• flaked almond↗25g
• small bunch coriander

  chopped

Step-by-step instructions

1. 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. 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.