Spiced pollock with Indian chickpea stew

Matt Tebbutt accompanies his simply cooked fish with a chickpea stew choc-a-bloc with punchy, Indian flavours
By Matt Tebbutt
Spiced pollock with Indian chickpea stew
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes plus overnight soaking
  • Effort: easy

Ingredients

For the Fish

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground chillies
  • plain flour
  • 2 tbsp sunflower oil
  • 4 x 180 g pollock fillet, with skin on
  • knob butter
  • squeeze lemon juice

For the chickpeas

  • 500 g dried chickpeas, soaked over night
  • small bunch thyme
  • 2 bay leaves
  • 4 tbsp sunflower oil
  • 2 onions
  • 5 cloves garlic
  • 5 cm piece ginger
  • 6 whole cloves
  • 6 whole cardamom pods
  • 1 red chilli, split down the middle
  • 1 tbsp ground cumin
  • 1 bags ground coriander
  • 1 tbsp turmeric
  • 1 tbsp garam masala
  • 1 tbsp chilli powder
  • 400 g canned chopped tomatoes
  • fresh coriander, roughly chopped

To serve

  • yogurt

Method

1. Pre heat the oven to 200C/180Cfan/gas 6.

2. Combine the ground spices with 2 tablespoons of plain flour and mix with a generous amount of salt and pepper. Dust the fish in the mix.

3. Heat the oil in a pan over a medium heat. Add the fish flesh side down and fry for about 5mins until golden. Turn the fish and cook for a further minute or two to finish cooking. Remove the skin and finish in the pan with a knob of butter and a squeeze of lemon, spooning over the butter for a minute or two. Rest before serving.

4. For the chickpeas - drain the soaked chickpeas. Place in a pan, cover with water and add the Thyme and Bay leaves. Boil until tender ' about 30mins.

5. Heat the oil in a large pan over a medium to high heat. Add the onions and cook until very soft and lightly browning. Add the garlic, ginger, cloves, cardamom, and chillies. Cook out for a further 5mins. Add more oil if necessary. Add the dried spices and continue to cook for a further 2-3mins until the aromas are released.

6. Add the chickpeas and the tomatoes. Bring the mixture up to a boil and simmer for about 30mins until the chickpeas begin to break up and the stew has reduced to a thick consistency. Finish with the coriander.

7. Serve the Pollock upon the Chickpea stew with a dollop of fresh yoghurt garnished with chopped coriander.

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