Curried Salmon Trout with Chickpeas serves 5
5 fillets of salmon trout, skin on
1/2 tbsp garam masala
1 tsp grated fresh ginger
2 tbsp olive oil
1 onion, diced
1 clove garlic, crushed or 1 tbsp garlic paste
4 cubes frozen chopped spinach
1/2 tbs nigella seeds
2 tins chickpeas, drained of liquid
1 tsp tumeric
juice of half a lime
Line a baking tray with parchment and pre-heatoven to 180C.
Mix the garam masala and 1 tbsp oil in a bowl and spread it over the fish. Cover with foil and put in the oven for 30 mins.
Meanwhile, heat 1 tbsp oil in a pan
Add the onion and fry for around 2 mins
Add the garlic, ginger and nigella seeds. Fry for 3-4 mins, stirring constantly.
Add frozen spinach and the tins of drained chickpeas.
Add a cup of water, turmeric, salt and pepper to taste.
Let it boil until all the spinach has defrosted. Then add the juice of half a lime.
Taste, taste , taste! It may need extra seasoning.