Coriander fish curry with pilau rice and coriander flatbreads
Try a lighter curry that’s full of flavour. This fish curry has a delicious coconut and mango sauce flavoured with tamarind, ginger and spices.
Ingredients
For the pilau rice
- 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
For the curry
- 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
- 100²µ/3½´Ç³ú 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
For the coriander flatbreads
- 1 tsp turmeric
- 1 tsp curry powder
- 4 tsp finely chopped fresh coriander
- 1 tsp salt
- 200g/7oz plain flour
- 100²µ/3½´Ç³ú butter or ghee, melted
Method
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.
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.
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.
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.
Add the fish and cook for 2-3 minutes.
To finish, add the tamarind paste and coriander and simmer for 1-2 minutes.
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.
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.
Serve the curry and rice in shallow serving bowls and place the flatbreads on the side.