Channa masala with white fish

Channa masala with white fish
  • Serves icon Serves 4
  • Time icon Ready in 30 mins

Channa masala is a classic Indian curry made from chickpeas. We’ve topped it with pan-fried fish to make this a more filling meal.

Nutrition: per serving

Calories
351kcals
Fat
7.3g (0.8g saturated)
Protein
29.4g
Carbohydrates
26.3g (5.4g sugars)
Fibre
1.5g
Salt
0.3g
Calories
351kcals
Fat
7.3g (0.8g saturated)
Protein
29.4g
Carbohydrates
26.3g (5.4g sugars)
Fibre
1.5g
Salt
0.3g

Ingredients

  • 1 small onion, quartered
  • 2 garlic cloves
  • 2.5cm piece of ginger
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp garam masala
  • 1 green chilli, finely chopped
  • 2 x 400g tinned chickpeas, drained and rinsed
  • 400g chopped tomatos
  • 4 sustainably sourced white fish fillets
  • Chopped coriander leaves to serve

Method

  1. Put the onion, garlic and ginger, grated, in a small food processor and whizz to a paste. Heat a little oil in a pan and fry the paste for a couple of minutes, then add the coriander, turmeric, garam masala and chilli. Add the chickpeas chopped tomatoes. Simmer for 15 minutes.
  2. Meanwhile, heat a little vegetable oil in a frying pan. Season both sides of the fish and, when the oil is hot, fry the fish fillets, skin-side down, for 2-3 minutes until crisp and golden. Turn over and fry for a further 2 minutes on the other side. Toss chopped coriander leaves through the chickpeas, divide among plates, then top with the fried fish.

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  1. This is a great versatile recipe, we often use the chana massala recipe on it’s own or with other proteins such as salmon or chicken thighs.

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