If you’ve got a glut of fresh, ripe tomatoes, roughly chop them and use instead of the tinned tomatoes – you might need to simmer for a few more minutes, until broken down and delicious.
15 mins (PREP 5 MINS | COOK 10 MINS)
Not Too Tricky
serves 2
About the recipe
Pearly, white flaked fish simmered in a delicately spiced sauce – this is a quick and easy curry that cooks in the time it takes to boil the rice.
Ingredients
3 cloves of garlic
2 tablespoons tikka masala paste
2 tablespoons mango chutney
1 x 400g tin of quality plum tomatoes
1 x 400g tin of chickpeas
2 x 140g fillets white fish, skin off, such as pollock, haddock, hake or cod, from sustainable sources
1 lemon
3 tablespoons natural yoghurt
optional: fresh coriander
optional: fresh red chilli
Top Tip
The curry can be frozen in portions without the rice, for up to 3 months. Defrost and reheat until piping hot before serving.
Method
- Place a large saucepan on a medium heat with 1 tablespoon of olive oil. Peel and finely slice the garlic then add to the pan and cook for 1 minute, or until turning golden. Stir in the curry paste and cook for a further minute. Add the mango chutney and tomatoes, breaking them up with a spoon, then bring to the boil and simmer for 2 minutes. Leave to cool slightly then blitz with a hand blender until smooth.
- Return the pan to a medium heat, stir in the chickpeas (juice and all) and bring to the boil. Add the fish fillets and simmer for 4 to 5 minutes, or until the fish is opaque and cooked through. Ripple through 2 tablespoons of the yoghurt, finely grate over a little lemon zest, squeeze in a little of the juice and season with sea salt and black pepper.
- Spoon into bowls and top with a dollop of yoghurt and some coriander leaves and slices of chilli, if you like. Delicious served with steamed rice, naan and a fresh salad.
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