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Preparation Method

Prep onion, halved and sliced ginger, finely chopped garlic clove, finely grated chickpea, drained fish stock cube, crumbled fresh mackerel, cut into thick pieces (or use boneless fillets if you prefer) cooked brown rice STEP 1 Heat the oil in a wide, non-stick covered pan. Add the onion, put on the lid and cook for 5 mins, stirring occasionally, until golden. Add the whole and ground spices, the ginger and garlic, stir for about 30 secs to release their flavours, then pour in the tomatoes and a can of water, the chickpeas and stock cube. Cover and leave to cook for 20 mins. STEP 2 Stir in the tamarind (if using), add the mackerel, then cover and cook for 8 mins more. Meanwhile, cool the rice following pack instructions, then tip into a bowl and toss with the almonds and coriander. Serve with the curry. source: bbcgoodfood.com