Chana Masala with Pan-Fried Fish
This recipe is basically a combination of things found in most kitchen cupboards but it is oh so much more than the sum of all its parts.
The basis to the recipe is a lovely vegetarian chickpea curry that's arguably the most eaten and most popular dish in India. Here, I've served it with some simply pan-fried fish to make it into a bit more of a complete meal but honestly it's just as good eaten straight from the pan with some flatbreads for scooping it up!
Chana Masala with Pan-Fried Fish
Serves 4
1 small onion, quartered
2 garlic cloves
2.5cm piece of ginger, finely chopped
1 tsp ground coriander
½ tsp ground turmeric
1 tsp garam masala
1 green chilli, finely chopped
2 x 400g tinned chickpeas, drained and rinsed
400g chopped tomatoes
4 sustainably sourced white fish fillets
Put the onion, garlic and ginger in a small food processor and whizz to a paste. Heat a little oil in a pan and fry the paste for a couple of minutes, then add the coriander, turmeric, garam masala and chilli. Add the chickpeas chopped tomatoes. Simmer for 15 minutes.
Meanwhile, heat a little vegetable oil in a frying pan. Season both sides of the fish and, when the oil is hot, fry the fish fillets, skin-side down, for 2-3 minutes until crisp and golden. Turn over and fry for a further 2 minutes on the other side. Season the chickpeas, divide among plates, then top with the fried fish.
The basis to the recipe is a lovely vegetarian chickpea curry that's arguably the most eaten and most popular dish in India. Here, I've served it with some simply pan-fried fish to make it into a bit more of a complete meal but honestly it's just as good eaten straight from the pan with some flatbreads for scooping it up!
Chana Masala with Pan-Fried Fish
Serves 41 small onion, quartered
2 garlic cloves
2.5cm piece of ginger, finely chopped
1 tsp ground coriander
½ tsp ground turmeric
1 tsp garam masala
1 green chilli, finely chopped
2 x 400g tinned chickpeas, drained and rinsed
400g chopped tomatoes
4 sustainably sourced white fish fillets
Put the onion, garlic and ginger in a small food processor and whizz to a paste. Heat a little oil in a pan and fry the paste for a couple of minutes, then add the coriander, turmeric, garam masala and chilli. Add the chickpeas chopped tomatoes. Simmer for 15 minutes.
Meanwhile, heat a little vegetable oil in a frying pan. Season both sides of the fish and, when the oil is hot, fry the fish fillets, skin-side down, for 2-3 minutes until crisp and golden. Turn over and fry for a further 2 minutes on the other side. Season the chickpeas, divide among plates, then top with the fried fish.
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