Introduction
This delightful fish curry melds the vibrant flavors of Indian cuisine with the healthy benefits of chickpeas and fresh fish. Using tikka masala paste and a touch of mango chutney, you can create a dish that’s both comforting and exciting. Perfectly paired with rice or naan, this recipe is sure to impress your family and friends while offering a nutritious meal option.
Detailed Ingredients with measures
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
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 2-3
This fish curry recipe is not only simple to prepare but also versatile and forgiving. Enjoy the flavors of the tikka masala and mango chutney as they blend beautifully with the fish and chickpeas. Whether you’re hosting a dinner or seeking a cozy night in, this dish is sure to become a favorite.
Detailed Directions and Instructions
Step 1
Place a large saucepan on 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.
Step 2
Stir in the curry paste and cook for a further minute.
Step 3
Add the mango chutney and tomatoes, breaking them up with a spoon. Bring to the boil and simmer for 2 minutes.
Step 4
Allow the mixture to cool slightly, then blitz it with a hand blender until smooth.
Step 5
Return the pan to medium heat, stir in the chickpeas (juice and all), and bring to the boil.
Step 6
Add the fish fillets and simmer for 4 to 5 minutes, or until the fish is opaque and cooked through.
Step 7
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.
Step 8
Spoon the curry into bowls and top with a dollop of yoghurt, some coriander leaves, and slices of chilli, if desired.
Step 9
Serve deliciously with steamed rice, naan, and a fresh salad.
Notes
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.
Easy Swaps
If you have 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 they break down and become delicious.
Cook techniques
Sauteing
Sauté garlic in olive oil over medium heat to enhance its flavor and aroma. Cook until garlic turns golden for optimal taste.
Blending
After cooking down the ingredients, use a hand blender to puree the mixture until smooth, creating a cohesive sauce.
Simmering
Add ingredients such as chickpeas and fish to the sauce, allowing them to cook gently over low heat until they reach the desired doneness.
Seasoning
Enhance the dish with lemon zest and juice, along with sea salt and black pepper, to elevate the flavors of the curry.
Garnishing
Top the curry with a dollop of natural yoghurt and fresh herbs like coriander and optional slices of chilli for added freshness and visual appeal.
FAQ
Can I use different types of fish?
Yes, you can substitute with other sustainable white fish such as tilapia or sole.
What if I can’t find tikka masala paste?
You can create a homemade curry paste using spices like cumin, coriander, and garam masala, combined with a bit of yogurt or olive oil.
How can I make this dish vegetarian?
Simply omit the fish and consider adding more vegetables or tofu for protein.
Can I make this dish in advance?
Yes, the curry can be made ahead of time and stored in the refrigerator for a couple of days or frozen for longer storage.
What can I serve with this curry?
This dish pairs well with steamed rice, naan bread, and a fresh salad for a complete meal.
Conclusion
This delightful curry combining white fish and chickpeas with a vibrant sauce is both satisfying and healthy. The blend of tikka masala and mango chutney adds a unique sweetness and depth of flavor. Perfect for a quick weeknight meal, it can be served with rice or naan and makes for excellent leftovers when frozen.
More recipes suggestions and combination
Chickpea and Spinach Curry
Replace the fish with additional chickpeas and add fresh spinach for a wholesome vegetarian option.
Mango Chutney Glazed Chicken
Use chicken fillets instead of fish, marinating them in mango chutney and tikka masala for a flavorful twist.
Fish Tacos with Mango Salsa
Cook the fish fillets and serve them in tortillas with a refreshing salsa made from diced mango, red onion, and coriander.
Chickpea Salad
Mix cooked chickpeas with diced cucumber, tomatoes, lemon juice, and a dollop of yogurt for a refreshing side dish.
Spicy Tikka Masala Roasted Vegetables
Toss assorted vegetables in tikka masala paste, roast until tender, and serve alongside the fish curry for an added veggie boost.
Coconut Rice with Curry
Prepare coconut rice by cooking rice in coconut milk instead of water, pairing it perfectly with the fish curry for added creaminess.
Cauliflower and Chickpea Stew
Substitute the fish with cauliflower and add more spices for an earthy, comforting stew.
Simple Cucumber Raita
Mix yogurt with grated cucumber, lemon juice, and mint for a cooling side dish that complements the spice of the curry.
