South Indian fish curry with chickpeas recipe | Good Food

Ingredients

• 1 tsp rapeseed oil
• 1 onion halved and sliced
• 1 tsp ground turmeric
• 1 tsp black mustard seeds
• ½ tsp cumin seed
• ¼ tsp ground fenugreek
• ¼ tsp chilli flakes
• ½ thumb-sized piece ginger finely chopped
• 1 large garlic clove finely grated
• 400g can chopped tomato
• 210g can chickpea drained
• ½ fish stock cube, crumbled
• 2 tbsp tamarind paste (optional)
• 350g fresh mackerel cut into thick pieces (or use boneless fillets if you prefer)
• 250g pack cooked brown rice
• 25g flaked almond
• small bunch coriander chopped