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.
Saute the shallots until they start to darken then add in the ground cumin, coriander, and turmeric.
Stir the spices around until they turn fragrant. This takes just a minute or two.
Now add in the chopped tomatoes and salt to taste .
Bring the tomatoes to a boil then turn the heat down quickly to low and cook the tomatoes at a low simmer until they begin to soften, breaking them up with the back of a wooden spoon.
When the tomatoes have softened, add in the rinsed and drained chickpeas, and the sliced kale.
Stir everything together and then simmer for about 10 to 15 minutes, or until the kale has completely softened.
Rub a bit of kashmiri chili on the raw fish for seasoning. I used my homemade kashmiri spice blend.
Place the seasoned fish pieces into the tomato, kale, chickpea mixture. Nestle them in well.
Place a lid on the pan, turn the heat waaaaay down to the lowest setting and cook until the fish is cooked though and flakes easily. This takes about 10 minutes, and bingo , you're done.
Place the tomato, kale, and chickpea mixture in a bowl and place the cooked fish on top of it. Top with some of the sauce, then sprinkle with chopped fresh cilantro and chopped pistachios.
This was a big hit on a cold and rainy Sonoma day with snow on the foothills, and is now going into meal rotation at our house. Simple, cheap, and above all, fast to fix on a work day. This is an Indian dish that can easily be accompanied and dressed up for a fancy company dinner.