Seafood, tomato & chickpea curry

Make a small amount of fish go a long way in this simple, spicy midweek curry, packed with healthy ingredients

Ingreadient

• 1 tbsp Essential Vegetable Oil
• 2 Essential Onions, thinly sliced
• 60g Madras spice paste
• 400g can Essential Chickpeas
• 400g can Essential Chopped Tomatoes
• ½ x 25g pack coriander
• 3 frozen Essential Pollock Fillets
• 150g frozen Essential Raw King Prawns
• 2 plain naans, warmed

Step by step

1. Heat the oil in a large saucepan and fry the onions for 8 minutes, stirring frequently until deep golden. Lift ½ out onto a plate. Add the Madras paste to the pan and cook, stirring, for 3 minutes.
2. Tip in the contents of the cans of chickpeas (including the water) and tomatoes. Heat until simmering, cover with a lid and cook gently for 5 minutes. Reserve a few sprigs of coriander for garnish, and finely chop the remainder.
3. Add the fish and chopped coriander to the pan, then cover and cook for 6-8 minutes. Add the prawns, pushing all the fish down into the sauce. Cook for 5 minutes more, uncovered, until the prawns are pink and cooked through and the fish is opaque and flakes easily with a fork. Break up the fish with the edge of a wooden spoon. Transfer to shallow bowls and scatter with the fried onions and remaining chopped coriander. Serve with the naans.