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:

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Recipe by Modhurima Islam

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 (optional - basil, parsley).

• A dollop of yogurt (optional)

Method

1. Add the can of tomatoes to a large pan and put on the hob over medium-high heat.
2. Drain and add your chickpeas to the pan. Fill the empty can with water and add to the pan.
3. Crumble in the chicken stock cube, breaking it up with a spatula. If it seems too thick add more water to adjust the consistency.
4. Add 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 10 minutes before adding your frozen fish fillets straight in (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, cover the pan with a lid to cook 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 yoghurt before serving if you’re feeling fancy, which will also make the curry creamier!
8. You could pair this with rice to make it more filling (see our Cooking 101: Rice, Pasta, Potato)