Coriander fish curry with pilau rice and coriander flatbreads Recipe

Coriander fish curry with pilau rice and coriander flatbreads Recipe

  • 2 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 3 green cardamom pods, crushed
  • 1 cinnamon stick, broken in half
  • 2 star anise
  • 400g/14oz basmati rice
  • 2 tsp cumin seeds
  • 4 tsp coriander seeds
  • 50ml/2fl oz sunflower oil
  • 1 small onion, finely chopped
  • 1 tsp black mustard seeds
  • 1 tsp turmeric
  • 1 stick cinnamon, broken up
  • 3 garlic cloves, chopped
  • 1 red chilli, seeds removed and finely chopped
  • 2cm/½in fresh ginger
  • 1 mango, finely diced
  • 100g/3½oz fresh coconut, grated
  • 400ml/14fl oz coconut milk
  • 800g/1lb 12oz white fish fillets, pin-boned, skin removed, diced
  • 4 tsp tamarind paste
  • 4 tbsp finely chopped fresh coriander
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 4 tsp finely chopped fresh coriander
  • 1 tsp salt
  • 200g/7oz plain flour
  • 100g/3½oz butter or ghee, melted
  1. For the pilau rice, heat the oil in a large saucepan and, once hot, add the onion. Cook until the onions are golden-brown, this will take approximately 10 minutes.
  2. Stir in the cardamom, cinnamon and star anise. Add the rice and stir to coat in the onion spice mix. Add 600ml/21fl oz water and bring to the boil, reduce the heat to low and cover with a lid. Cook for 15 minutes then turn off the heat, leaving the lid on, and leave to steam for another 15 minutes.
  3. For the curry, heat a small frying pan and add the cumin and coriander seeds and cook until they start to pop. Remove from the pan, transfer to a pestle and mortar and pound the seeds to a coarse powder.
  4. In a large pan, heat the sunflower oil. When hot, add the onions and fry for 4-5 minutes, or until deeply golden-brown. Add all the spices (including those from the pestle and mortar), garlic, chilli, ginger, mango and fresh coconut and cook for 2- 3 minutes and then add the coconut milk and bring to the boil.
  5. Add the fish and cook for 2-3 minutes.
  6. To finish, add the tamarind paste and coriander and simmer for 1-2 minutes.
  7. Method for the coriander flatbeads, mix the turmeric, curry powder, coriander, salt, flour and in a bowl adding enough water to create a soft dough.
  8. Knead using floured hands and roll out on a floured surface until thin. Cut into rustic shapes and then pan fry in a hot pan brushed with butter for 4-5 minutes on each side or until golden-brown.
  9. Serve the curry and rice in shallow serving bowls and place the flatbreads on the side.
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