Spiced Indian fish with chickpea raita

Speedy spicy fish with cooling raita.
Speedy spicy fish with cooling raita. Photo: Marina Oliphant

Use sustainable fish such as whiting, black bream or flathead.


4 fresh fish fillets, about 180g each

2 tbsp plain flour

1 tsp turmeric

1 tsp cumin seeds

sea salt and black pepper

For the raita

1 garlic clove, crushed

1 tbsp lemon juice

1 tsp ground cumin

2 tbsp chopped coriander

300g plain yoghurt

1 tbsp oil for frying

400g canned chickpeas, drained

To serve

2 tsp nigella seeds

1 lemon, cut into wedges


Rinse the fillets and pat dry. Cut each in three. Mix flour, turmeric, cumin seeds, salt and pepper on a shallow plate. Coat fish in the flour.

Beat garlic, lemon juice, cumin, coriander, salt and pepper into the yoghurt. Stir in the chickpeas. Set aside.

Heat oil in a non-stick frying pan and fry the fish skin side down until crisp, turn once and cook briefly on the other side.

Serve with the raita and lemon wedges, drizzle with the turmeric-spiced pan juices and scatter with nigella seeds and extra coriander.