- 1 onion
- 2 carrots
- 1 garlic clove
- A thumb of ginger
- 2 tsp garam masala
- 1 tsp turmeric
- A 400g tin of chopped tomatoes
- A 400g tin of chickpeas
- 2 pollock fillets
- 2 large handfuls of baby leaf spinach
- 1 lime
- A handful of coriander
- 1 tsp olive oil
- Sea salt and freshly ground pepper
- Frying pan with a lid
Peel and chop the onion. Trim and cut the carrots into small cubes. Peel and grate or crush the garlic. Peel the ginger. Finely grate it.
Warm a frying pan over a medium heat. Add 1 tsp oil to the warmed pan. Tip in the onion and carrots. Cook for 3-4 mins till the onion is just soft. Add the garlic, ginger, 2 tsp garam masala and 1 tsp turmeric. Season. Cook for 1 min.
Pour in the tin of chopped tomatoes. Half fill the tin with cold water. Add this to the pan. Bring to a simmer. Drain and rinse the chickpeas. Add to the pan. Cover and cook for 10 mins. Pick the leaves from the coriander. Finely chop the stalks.
Carefully place the pollock fillets in the pan. Cover with a spoonful of the channa masala. Replace the lid. Cook for 15 mins.
Check the pollock is cooked by carefully inserting a sharp knife. The flesh should be flaky and opaque. If it’s not, cover and cook for another 2 mins.
When the fish is cooked, gently lift the fish out onto a plate. Cover with foil. Tip the baby spinach and coriander stalks into the channa masala. Stir for 2 mins till the spinach is wilted. Juice in half the lime. Taste and adjust the seasoning.
Serve the pollock with the channa masala. Scatter over the coriander leaves and serve with the remaining lime, cut into wedges.
Spice up your smoothies with a pinch of your leftover turmeric, or try adding a little to milk with some slices of ginger and warming up for a soothing bedtime drink.