- 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
- Sieve
- Foil
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
Carefully place the pollock fillets in the pan. Cover with a spoonful of the channa masala. Replace the lid. Cook for 15 mins.
- 5.
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.
- 6.
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.
- 7.
Serve the pollock with the channa masala. Scatter over the coriander leaves and serve with the remaining lime, cut into wedges.
- Tip
Liquid gold
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.