White Fish in Chickpea Curry

A one-pot dish that is perfect for lazy days when you don’t want to take out the chopping board or wash a pile of dishes!

Modhurima's score out of 5:

Taste: Simplicity: Cost:

Ingredients

• 3 fillets of frozen white fish
• 1 can of chickpeas
• 1 can of chopped tomatoes
• 1 chicken stock cube
• 1 teaspoon of garlic powder/paste
• 1 teaspoon of onion powder/paste
• Salt, pepper, paprika, chilli powder, oregano
• Dollop of yoghut

Method

1. Pour the can of tomatoes into a large pan on medium-high heat.

2. Drain and add your chickpeas to the pan and stir in some water.

3. Mix in the chicken stock cube, breaking it up with a spatula, and add more water to adjust the consistency.

4. Add in your seasonings, garlic and onion powder/paste. Be careful not to add too much salt, as the chicken cubes tend to be quite salty already.

5. Let it simmer for around 10 minutes before adding your frozen fish fillets (no need to defrost!)

6. Let one side of the fish cook thoroughly and gently turn to the other side. The fillet might break while turning as it gets quite soft at this stage; however, if you are a perfectionist, just cover it with a lid to cook it through with steam instead of turning it. This step will take about 5-8 minutes.

7. And Voila! Serve with rice or enjoy on its own. Optionally, top with a spoonful of yogurt before serving if you’re feeling fancy, which will also make the curry creamier!