South Indian fish curry with chickpeas

• servings: 2
• active time: 10 mins
• total time: 35 minutes

Ingredients

1 tsp rapeseed oil

1 onion, halved and sliced

1 tsp ground turmeric

1 tsp black mustard seeds

½ tsp cumin seed

1/4 tsp ground fenugreek

1/4 tsp chilli flakes

½ thumb-sized piece ginger, finely chopped

1 large garlic clove, finely grated

400g can chopped tomatoes

210g can chickpeas, 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)

Directions

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.

2 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.

3 Stir in the tamarind (if using) and add the mackerel, then cover and cook for 8 mins more.