Preheat the oven to 220°C.
Mix flour and salt in a bowl, add oil, and gradually incorporate 160ml water to form a dough.
Knead the dough on a floured surface for 10 minutes, place in an oiled bowl, and rest for 30 minutes.
Squeeze garlic from skins and mix with ginger, salt, garam masala, tomatoes, and cod portions.
Fry carom seeds in oil until dark, add fish and sauce, and simmer for 7 minutes until cooked.
Remove fish, reduce the sauce until thick, then stir in chickpeas and cool.
Divide dough into six pieces and roll each into an 18cm disc.
Flake the cooked cod back into the cooled chickpea sauce.
Place filling in the centre of discs, moisten edges with water, and crimp to seal.
Bake on a tray for 35 minutes until crisp and golden-brown.