Fish Curry

Inspired by the flavours of Southern Indian cooking, this freshly spiced white fish curry is simple to prepare and packed full of flavour.

Ingredients
• 4 x 150g cod chunks – skin on
• 3 tins of chickpeas
• 1 tbsp. vegetable oil
• 2 tsp. water
• Coriander, 2 handfuls chopped
• 100ml natural yoghurt
• 2 cloves of garlic
• 2 tsp. garam masala
• 1 tsp. ground coriander
• 3 tbsp. chat masala spice

Method
1 On a medium heat, fry off onion, garlic, and coriander stalks in vegetable oil until the onions are soft but not browned.

2 Add the garam masala, ground coriander and chat masala spices and cook for 5 minutes.

3 Add two tins of chickpeas and water to the pan.

4 Bring to the boil and then simmer for 20 minutes adding water if it starts to dry out.

5 Using the back of a wooden spoon, drain and crush the remaining chickpeas. These will be used to thicken the sauce.

6 When the chickpeas are soft, add the cod, skin side up.

7 Cook for a further 12-20 minutes.

8 Lift the cod out so that it does not overcook and sprinkle the remaining chopped coriander.

9 Serve the sauce into a bowl and place the cod on top. Serve with a spoonful of natural yoghurt and chopped coriander leaves.