Pollock & Channa Masala | Abel & Cole
Pollock & Channa Masala
Clock Image
Prep: 10 mins
Cook: 30 mins
Pep up this delicately spiced chickpea curry with some sustainably caught pollock and plenty of vibrant coriander.
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392 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 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
From your kitchen
  • 1 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Frying pan with a lid
  • Sieve
  • Foil
Step by step this way
  • 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.

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