Channa masala with white fish

Method

1. Put the onion, garlic and ginger, grated, in a small food processor and whizz to a paste. Heat a little oil in a pan and fry the paste for a couple of minutes, then add the coriander, turmeric, garam masala and chilli. Add the chickpeas chopped tomatoes. Simmer for 15 minutes.
2. Meanwhile, heat a little vegetable oil in a frying pan. Season both sides of the fish and, when the oil is hot, fry the fish fillets, skin-side down, for 2-3 minutes until crisp and golden. Turn over and fry for a further 2 minutes on the other side. Toss chopped coriander leaves through the chickpeas, divide among plates, then top with the fried fish.