- 1 tbsp mustard seeds
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp ground turmeric
- ½ tsp smoked sweet paprika
- 1 tsp fenugreek
- ½ tsp ground cinnamon
- ½ tsp salt
- 2 tbsp vegetable oil
- 4 x 175g/6oz pollack fillets, skinned
- 2 tbsp vegetable oil
- 2 shallots, finely sliced
- 1 x 400g/14oz can of chickpeas, rinsed and drained
- 3 tomatoes, skinned, seeds removed, chopped
- 3 tbsp roughly chopped fresh coriander
- salt and freshly ground black pepper
- 2 limes, quartered, to serve
- For the spice paste, heat a frying pan until hot, then add the mustard seeds, cumin and coriander seeds and dry fry until the mustard seeds start to pop.
- Transfer the toasted spices into a pestle and mortar and grind to a fine powder.
- Place the spice powder into a bowl and add the remaining spice paste ingredients. Whisk to form a paste.
- For the pollack, preheat the grill to its highest setting.
- Take half the spice paste and smear it all over each pollack fillet. Place the pollack onto a grill tray and place under the grill to cook for 3-4 minutes, or until just cooked through.
- Meanwhile, heat a clean frying pan until hot. Add the oil and shallots and fry for 1-2 minutes.
- Add the remaining spice paste and cook for one minute.
- Add the chickpeas and continue to cook until the chickpeas are heated through.
- Add the tomatoes and coriander and season, to taste, with salt and freshly ground black pepper.
- To serve, place a large spoonful of the chickpea mixture onto each plate and top with a pollack fillet and a wedge of lime.