Ingredients

• 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

Directions

• 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.