Description
A fragrant, flavorful curry featuring flaky cod and chickpeas. Perfect for a weeknight meal or a special occasion.
Ingredients
Units
Scale
- 1 lbs (454 g) cod or other fish cut into fillets
- 1 can (approx. 400g) chickpeas rinsed and drained
- 1 can (794 g) chopped tomatoes
- 3/4 cup thinly sliced shallots
- 1 bunch dino kale (washed, dried and cut into strips)
- Salt
- 1 bunch fresh cilantro chopped
- 2 tbsp coconut oil or other vegetable oil
- 1/4 tsp kashmiri chili
- 1/4 tsp black mustard seeds
- 1/4 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp turmeric
- 1 tsp garam masala
- 1 cups (237 ml) chopped pistachios (for garnish)
Instructions
- Heat the vegetable oil in a skillet or kadhai.
- When the oil is hot, add in the mustard and cumin seeds.
- When the mustard seeds start to pop and the cumin seeds turn fragrant, add in the thinly sliced shallots.
- Sauté the shallots until they start to darken, then add in the ground cumin, coriander, and turmeric.
- Stir the spices until they turn fragrant (about 1-2 minutes).
- Add in the chopped tomatoes and salt to taste.
- Bring the tomatoes to a boil, then reduce heat to low and simmer until they soften, breaking them up with the back of a wooden spoon.
- When the tomatoes have softened, add in the rinsed and drained chickpeas and sliced kale.
- Stir everything together and simmer for 10-15 minutes, or until the kale has completely softened.
- Rub kashmiri chili on the raw fish for seasoning.
- Place the seasoned fish pieces into the tomato, kale, and chickpea mixture. Nestle them in well.
- Place a lid on the pan, reduce heat to the lowest setting, and cook until the fish is cooked through and flakes easily (about 10 minutes).
- Place the tomato, kale, and chickpea mixture in a bowl and place the cooked fish on top.
- Top with some of the sauce, then sprinkle with chopped fresh cilantro and chopped pistachios.
Notes
- For a richer flavor, use coconut milk instead of water or broth.
- If you don’t have fresh cilantro, you can substitute with 1 teaspoon of dried cilantro.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 10
- Protein: 35
- Cholesterol: 80