A quick-ish store cupboard/freezer meal after a busy day, inspired by this recipe here, and pretty healthy too (if you had it without the naan, and only with a small portion of rice - but where's the fun in that!)
Ingredients:
1 small onion, quartered
2 garlic cloves
2.5cm piece of ginger
1 tsp ground coriander
½ tsp ground turmeric
1 tsp garam masala
1 green chili, finely chopped
2 x 400g tinned chickpeas, drained and rinsed
400g chopped tomatoes
4 white fish fillets (fresh or frozen)
Basic method:
1. Make your curry paste (the 'tarka') - ie. saute the onions/garlic/ginger in the spices
2. Add the Chickpeas and Tomatoes and simmer for 15 mins
3. Put rice on to cook
4. Pan-fry the fish
5. Serve the fish fillet on tip of the Channa.
My variations:
1. Additions included at the curry paste stage: dried fenugreek, dried mint (both from my mum's garden), cumin seeds, and the juice of a lemon and of course extra fresh chilli!
Also, I didn't blitz the ingredients, just cooked them down, in coconut oil.
1. Additions included at the curry paste stage: dried fenugreek, dried mint (both from my mum's garden), cumin seeds, and the juice of a lemon and of course extra fresh chilli!
Also, I didn't blitz the ingredients, just cooked them down, in coconut oil.
2. I used frozen bassa fish instead (£2 for 4 small fillets) - it does mean the fish kind of steams rather than pan-frying.
3. When I made the Channa I transferred it to a saucepan to simmer and used the left-over non-stick frying pan to cook the fish in the residual curry paste in the frying-pan, with extra lemon squeezed and with the lid on the defrost/cook the fish.
3. When I made the Channa I transferred it to a saucepan to simmer and used the left-over non-stick frying pan to cook the fish in the residual curry paste in the frying-pan, with extra lemon squeezed and with the lid on the defrost/cook the fish.
Serve with turmeric rice, mini-naan breads, side salad, lime pickle and a dob of thick yogurt!
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