Bill Granger shows us how to make healthy fish really tasty, using a selection of spices and flavours.
1 tbsp olive oil
1 large onion, thinly sliced
1 garlic clove, crushed
2 tsp grated fresh ginger
1 tsp ground cumin
1 tsp turmeric
1 cinnamon stick
Pinch of cayenne pepper
400g tin chopped tomatoes
500g firm white fish fillets (such as cod, haddock or pollock), cut into chunks
400g tin chickpeas, rinsed
2 tsp honey
Fresh coriander (cilantro) leaves
Flaked almonds, lightly toasted
1. Heat the olive oil in a large heavy-based pan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until the onion is translucent. Add the garlic, ginger, cumin, turmeric and cinnamon and cook, stirring, for 2 minutes more, or until fragrant.
2. Add the cayenne, tomatoes, salt and 250ml water and cook, stirring frequently, for 10 minutes. Add the fish and simmer for 5 minutes, or until the fish is just tender. Add the chickpeas and honey and cook for a further 2-3 minutes. Season to taste. Serve garnished with coriander and flaked almonds.