South Indian fish curry with chickpeas

Ingredients

• 1 tsp rapeseed oil
• 1 onion, halved and sliced
• 1 tsp ground turmeric
• 1 tsp black mustard seeds
• ½ tsp cumin seed
• ¼ tsp ground fenugreek
• ¼ tsp chilli flakes
• ½ thumb-sized piece ginger, finely chopped
• 1 large garlic clove, finely grated
• 400g can chopped tomato
• 210g can chickpea, drained
• ½ fish stock cube, crumbled
• 2 tbsp tamarind paste (optional)
• 350g fresh mackerel, cut into thick pieces (or use boneless fillets if you prefer)
• 250g pack cooked brown rice
• 25g flaked almond
• small bunch coriander, chopped

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