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.
points
protein
spices
points
protein
spices
TRY MORE RECIPES using poached fish
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.