Market Fish with Chana Masala
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Ingredients
- 2 tablespoons olive oil
- 2 teaspoons black or yellow mustard seeds
- 1 teaspoon cumin seeds
- 1 large brown onion, thinly sliced
- 1 teaspoon sea salt
- 3 cloves garlic, crushed
- 2 tablespoons grated fresh ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground garam masala
- ¼-½ teaspoon chilli powder
- 2 x 400-gram tins chickpeas, drained and rinsed
- 400-gram tin crushed tomatoes
- ½ cup water
- 600 grams firm white fish fillets, cut into smaller portions
To serve
- handful fresh coriander, chopped
- ½ cup roughly chopped roasted cashew nuts
- 4 warm flatbreads
- 1 cup thick plain yoghurt
- ¼ teaspoon ground paprika
Instructions
5 steps
- 1
Preheat the oven to 180°C fan bake.
- 2
Heat the oil in a large sauté pan over medium heat. Add the mustard and cumin seeds and cook for a few seconds. Add the onion, salt, garlic, ginger and all the spices and cook for 5 minutes, stirring frequently. Add a splash of water if the pan is too dry.
- 3
Add the chickpeas, tomatoes and water and bring to the boil. Reduce the heat and simmer for 15 minutes.
- 4
Tip the contents of the pan into large roasting tray and nestle the fish into the sauce, spooning a little over the top of each piece. Transfer to the oven and cook for about 10 minutes, or until the fish is just cooked through.
- 5
Scatter over the coriander and serve with the cashew nuts, warm flatbreads and the yoghurt topped with the paprika.
Progress
0 / 5 steps
