SOUTH INDIAN FISH CURRY WITH CHICKPEA - Transform with Natasha

SOUTH INDIAN FISH CURRY WITH CHICKPEA

Natasha Kanade
January 23, 2022

Nutrients

Ingredients:

1 tsp Olive oil
1 onion, halved and sliced
1 tsp ground turmeric
1 tsp black mustard seeds
½ tsp cumin seed
¼ tsp ground fenugreek
¼ tsp chili flakes
½ thumb-sized piece ginger, finely chopped
1 large garlic clove, finely grated
400g can chopped tomato
210g can chickpea, 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)
small bunch coriander, chopped

Notes:

The number of ingredients can change as per the number of people being served.
If you like you can change the style and make modifications to the mentioned ingredients and recipe.

Directions:

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, ginger, and garlic, stir for about 30 secs to release their flavors, then pour in the tomatoes and a can of water, the chickpeas, and stock cube. Cover and leave to cook for 20 mins.
Stir in the tamarind (if using), add the mackerel, then cover and cook for 8 mins more.

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