Seafood, tomato & chickpea curry

Name: Seafood, tomato & chickpea curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp Essential Vegetable Oil; 2 Essential Onions, thinly sliced; 60 g Madras spice paste; 400 g can Essential Chickpeas; 400 g can Essential Chopped Tomatoes; ½ x 25g pack coriander; 3 frozen Essential Pollock Fillets; 150 g frozen Essential Raw King Prawns; 2 plain naans, warmed

Make a small amount of fish go a long way in this simple, spicy midweek curry, packed with healthy ingredients

5 out of 5 stars(1) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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Ingredients

1 tbsp Essential Vegetable Oil
2 Essential Onions, thinly sliced
60g Madras spice paste
400g can Essential Chickpeas
400g can Essential Chopped Tomatoes
½ x 25g pack coriander
3 frozen Essential Pollock Fillets
150g frozen Essential Raw King Prawns
2 plain naans, warmed

Method

Heat the oil in a large saucepan and fry the onions for 8 minutes, stirring frequently until deep golden. Lift ½ out onto a plate. Add the Madras paste to the pan and cook, stirring, for 3 minutes.
Tip in the contents of the cans of chickpeas (including the water) and tomatoes. Heat until simmering, cover with a lid and cook gently for 5 minutes. Reserve a few sprigs of coriander for garnish, and finely chop the remainder.
Add the fish and chopped coriander to the pan, then cover and cook for 6-8 minutes. Add the prawns, pushing all the fish down into the sauce. Cook for 5 minutes more, uncovered, until the prawns are pink and cooked through and the fish is opaque and flakes easily with a fork. Break up the fish with the edge of a wooden spoon. Transfer to shallow bowls and scatter with the fried onions and remaining chopped coriander. Serve with the naans.