South Indian Fish Curry with Chickpeas

On Thursday I popped in Next and picked up a pair of flats for work. In the shop, my feet slipped into them beautifully and I felt they fit like a glove. Perfect for rushing to and from trains. So why is it when I gave them a test-run on Saturday that I ended up with two of the most ENORMOUS blisters on one foot!

Even though I got this recipe from BBC Good Food I had a few things missing and decided to improvise a bit with spices.

Heat some oil and add sliced onion. Cook until golden.

Add your spices, I used black onion seeds, yellow mustard seeds, turmeric, chilli flakes, cumin seeds and cumin powder. Stir for a minute.

Add grated ginger and a few bashed garlic cloves. Cook for another minute.

Pour in a tin of chopped tomatoes, I also added some fresh ones that needed using up.

Add a tin of drained chickpeas and a beef stock ‘cube’. Give it a stir and cook for 20 minutes.

Chop up a couple of fresh filleted mackerel into chunks and add to the pan to cook through.

Meanwhile, cook some rice in boiling water for 5 minutes with lid off. Then pop some foil over the top and add the lid. Boil for a few more minutes then add a couple of cardomom pods and turn off the heat. Do this quickly, replacing the lid and foil as you want it to steam. Add some flaked almonds.

We served it with naan breads from our deli (which are amazing). Shop bought chicken pakoras and onion bhajis, poppadums, mango chutney and an onion dip.

TWD_1005_Curry_Day

Using ONION, BLACK ONION SEEDS, YELLOW MUSTARD SEEDS, TURMERIC, CHILLI FLAKES, CUMIN SEEDS, CUMIN POWDER, GARLIC, GINGER, CHOPPED TOMATOES, FRESH TOMATOES, BEEF STOCK ‘CUBE’, CHICKPEAS, MACKEREL, RICE, CARDAMOM PODS, FLAKED ALMONDS, NAAN BREAD, CHICKEN PAKORA, ONION BHAJI, POPPADUMS, ONION DIP and MANGO CHUTNEY…

This was dinner…10th May 2014.

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