One-pan Indian Style Fish and Chickpeas
This one-pan Indian-style fish curry comes together with minimal effort, but sacrifices no flavour! Delicate white fish is gently poached in a fragran...t chickpea and coconut milk sauce, infused with warming spices, garlic, and ginger. A handful of baby spinach adds freshness, while a spoonful of tahini adds richness. We think it makes a great weeknight dinner—be sure to serve it with lots of fresh coriander lime juice for a bright, zesty finish. Read more This one-pan Indian-style fish curry comes together with minimal effort, but sacrifices no flavour! Delicate white fish is gently poached in a fragrant chickpea and coconut milk sauce, infused with warming spices, garlic, and ginger. A handful of baby spinach adds freshness, while a spoonful of tahini adds richness. We think it makes a great weeknight dinner—be sure to serve it with lots of fresh coriander lime juice for a bright, zesty finish.
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protein
spices
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protein
spices
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NUTRITION PER SERVING (Read more)
points
protein
spices
Ingredients
Method
Gather and prepare your ingredients.
Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion, ginger, and garlic with a sprinkle of salt and cook for 3-4 minutes, until softened.
Add the curry powder, turmeric, and cumin and stir to coat.
Add the tomatoes and cook for 3-4 minutes, until softening.
Add the chickpeas and coconut milk, bring to a simmer and cook for 3-4 minutes, until slightly thickened.
Add the spinach and cook for 2-3 minutes, just until wilted. Then stir through the tahini.
Nestle the fish into the simmering sauce. Spoon some liquid over the top to ensure it is submerged in liquid. Cover, and cook for 7-8 minutes, until the fish is firm to the touch.
Serve with fresh coriander and lime.
User comments (18)
Absolutely delicious! Worked well using frozen spinach. I made it with wild cod loins, it cooked to perfection in the sauce. Served with some brown basmati rice. Will definitely cook again!
Delicious one pot curry!!!!!
My partner doesn’t like the texture & taste of chickpeas au contraire to me, yet not only did he take a second helping…he would have happily licked the plate clean! Kudos to you Dr Rupy and your team👍👍👍🙏🙏🙏😋😋😋
Great flavours and textures. Nice and quick to cook and just one pan , perfect !!
Easy & tasty, loved it
Delicious and easy to make
This was a brilliant easy to cook meal loved it
I prefer it to be a bit hotter so have added chilli flakes and substituted Pinto beans for chickpeas
Ridiculously easy to prep and cook . Would have again . Loved
Very nice, used pike pearch instead
Great recipe. Simple to make but full of flavour. I didn’t have spinach but substituted it with home grown Swiss chard. The tahini added richness which rounded out the dish. Hubby is very suspicious of “healthy food” but he loved it!
Super easy and absolutely delicious - thank you!
Very easy to cook and great protein content. I used bold beans and included a little of the cooking juice from the jar rather than completely draining and rinsing.
Really nice I used the Bold Bean company chickpeas so put the aquafava in but thought it might have made it a bit to thin? Never sure whether to use the aquafava of not especially from tins?
Enjoyed this recipe - really tasty and quick to pull together. Made a small increase in liquid quantity in order to submerge fish. We made chapatis as we felt it needed a bit extra, plus we wanted to mop up the sauce
Excellent flavours and super easy to make
Both husband and I enjoyed.
Easy and quick to cook.
Fabulous recipe! Love the flavours. We ate this with some mashed sweet potato which soaked up the sauce beautifully. More like this please :))