550 g tomato blend, 2 onions, 4 garlic cloves, 1 piece ginger, approx.5 cm, 2 yellow sweet peppers, 1 stock cube, 1-2 red chilli peppers, 1 tsp honey, 1 tsp turmeric (curcuma), 250 g firm white fish, 1 tbsp olive oil 400 g chickpeas, 300 g basmati rice

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for 4 people
40 minutes


  1. Wash the sweet pepper and chop it into small chunks. Peel and chop the onions.Finely chop the garlic. Peel the ginger and cut it into small pieces.
  2. Put one of the onions and sweet peppers and also the garlic, ginger, chilli peppers, honey, spices and the stock cube into a hand blender and add the stock cube. Blend until you have a smooth chilli paste.
  3. Cut the fish into pieces.
  4. Heat the olive oil in a big pan, add the remaining sweet pepper and onion and fry. Add the chilli paste to the other ingredients and continue to fry for several minutes (about 5 minutes or until it has become fragrant).
  5. Add the Tomato Blend and 100 ml of water.
  6. Rinse the chickpeas and add them to the mix. Simmer everything until the sauce has thickened up.
  7. Cook the basmati rice according to the instructions on the pack.
  8. Fry the fish in a separate frying pan until it is cooked and golden brown. Add the fried fish to the curry.