Goan fish and chickpea curry – simple and nutritious!
For a simple and nutritious meal, you just have to try this super quick Goan fish and chickpea curry!
You don’t need me to tell you the health benefits of eating fish and I usually make this meal with cod, hake or haddock along with chickpeas, but you can get creative with other fish. If you’re not a fish lover, you could even make it with chicken or leave out the meat completely and pack it with vegetables. It’s up to you! Ready to make your Goan fish and chickpea curry? Let’s go!
Ingredients (serves 1)
90g cod, hake or haddock
¼ raw pepper
½ raw onion
60g brown rice
120g chickpeas – ready cooked
70ml coconut milk
½ vegetable stock cube
½ juice of a lemon
120ml water
¾ tbsp curry paste – Indian
1 pinch of saffron
Method
Cook the brown rice as instructed on the packet with the addition of the saffron in the water.
10 minutes before your rice is ready, add your sliced onion to a pre-heated saucepan with a splash of oil and fry for 30 seconds.
Turn the heat down and add in your curry paste and fry for 2-3 minutes to release the favours.
Add in your sliced peppers, drained tinned chickpeas, coconut milk, stock cube and the water and bring to the boil and stir.
Chop your fish into cubes, add to the boiling curry and simmer for 3-4 minutes until the fish is cooked.
Strain your rice and put it on a plate.
Stir in your lemon juice just before serving the curry on the bed of rice. Adjust the amount of curry paste to your liking. Delish!
