Fish Curry with Chickpeas in one pan with parsley in the background

Easy, one-pan dish with white fish, warm spices, and chickpeas is a perfect dish with many nutritional benefits and delicious flavors. You can use cod or any firm white fish. Serve with rice or your favorite salad.

Serving Size:4

Ingredients for Fish Curry with Chickpeas

  • Avocado oil for pan frying
  • Onion, 1, chopped
  • Ground coriander, 1 Tablespoon
  • Cumin, 1 and 1/2 teaspoon
  • Turmeric, 1 teaspoon
  • Chili powder, 1/2 teaspoon
  • Garlic, minced, 1.5 teaspoon
  • Ginger, minced, 1 teaspoon
  • Chopped tomato from can, 800 gram
  • Chickpeas from can, 420 gram, drained
  • Water, 1 Cup
  • Tamarind Paste, 1/4 Cup
  • Cod or firm white fish, 600-700 gram, cut into big pieces
  • Coriander or parsley for garnish
  • Lemon wedges for garnish

Instructions for Fish Curry with Chickpeas

  1. Heat avocado oil in a large pan. Pan fry onions over medium high heat until onions turn golden and soft.
  2. Add coriander, cumin, turmeric, chili powder, garlic, and ginger and stir well to combine.
  3. Add chopped tomato, chickpeas, and water. Close the lid and cook for about 10 minutes until the sauce thickens.
  4. Open the lid and pour tamarind paste. Throw in fish chunks and stir well to combine with the sauce.
  5. Close the lid and cook for other 10 minutes until the fish is cooked through.
  6. Sprinkle chopped parsley or coriander for garnish. Squeeze lemon wedges on top before serving.

Watch How to Make Fish Curry with Chickpeas

Other Healthy Meals with Seafood or Chickpeas

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Fish Curry with Chickpeas served with a bowl of rice

Fish Curry with Chickpeas


  • Author: graceoh@wellforher.com
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

Easy, one-pan dish with white fish, warm spices, and canned chickpeas is a perfect dish with many nutritional benefits and delicious flavors. Serve with rice or your favorite salad.


Ingredients

  • Avocado oil for pan frying
  • Onion, 1, chopped
  • Ground coriander, 1 Tablespoon
  • Cumin, 1 and 1/2 teaspoon
  • Turmeric, 1 teaspoon
  • Chili powder, 1/2 teaspoon
  • Garlic, minced, 1.5 teaspoon
  • Ginger, minced, 1 teaspoon
  • Chopped tomato from can, 800 gram
  • Chickpeas from can, 420 gram, drained
  • Water, 1 Cup
  • Tamarind Paste, 1/4 Cup
  • Cod or firm white fish, 600-700 gramcut into big pieces
  • Coriander or parsley for garnish
  • Lemon wedges for garnish

Instructions

  1. Heat avocado oil in a large pan. Pan fry onions over medium high heat until onions turn golden and soft.
  2. Add coriander, cumin, turmeric, chili powder, garlic, and ginger and stir well to combine.
  3. Add chopped tomato, drained chickpeas, and water. Close the lid and cook for about 10 minutes until the sauce thickens.
  4. Open the lid and pour tamarind paste. Throw in fish chunks and stir well to combine with the sauce.
  5. Close the lid and cook for other 10 minutes until the fish is cooked through.
  6. Sprinkle chopped parsley or coriander for garnish. Squeeze lemon wedges on top before serving.
  • Category: Dinner
  • Method: One pan
  • Cuisine: Indian

Keywords: fish curry with chickpeas, fish chickpea curry, fish curry recipe, fish curry recipes, chickpea recipe, chickpea recipes

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