2 x 140g fillets sustainable skinless white fish, such as pollock, haddock, hake or cod
3 tbsp natural yogurt
optional: fresh coriander
optional: fresh red chilli
1 tablespoon olive oil, heated in a large saucepan over medium heat Garlic, peeled and thinly sliced, is added to the pan and cooked for 1 minute, or until golden. Cook for another minute after adding the curry paste.
Bring the mango chutney and plum tomatoes to a boil, breaking them up with a spoon, for 2 minutes. Allow to cool slightly before blending with a hand blender until completely smooth.
Return to a medium heat, add the chickpeas (juice and all), and bring to a boil. Simmer for 4 to 5 minutes, until the fish fillets are opaque and cooked through.
2 tablespoons yogurt, a grating of lemon zest, a squeeze of lemon juice, and seasonings of salt and pepper
To serve, spoon into bowls and top with a dollop of yogurt, finely chopped coriander leaves, and chilli slices, if desired.
Served with steamed rice, naan, and a fresh salad, this dish is delicious.