Coriander fish curry with pilau rice and coriander flatbreads

1. 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, about 10 minutes.

   10 min

2. 2

   Stir in the cardamom, cinnamon and star anise. Add the rice and stir to coat in the onion spice mix. Add 600ml 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.

   30 min

3. 3

   For the curry, heat a small frying pan, add the cumin and coriander seeds and toast until they start to pop. Remove from the pan, transfer to a pestle and mortar and pound the seeds to a coarse powder.

   2 min

4. 4

   In a large pan, heat the 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 and mango and cook for 2-3 minutes, then add the coconut milk and bring to the boil.

   8 min

5. 5

   Add the fish and cook for 2-3 minutes.

   3 min

6. 6

   To finish, add the tamarind paste and coriander and simmer for 1-2 minutes.

   2 min

7. 7

   For the coriander flatbreads, mix the turmeric, curry powder, coriander, salt and flour in a bowl, adding enough water to create a soft dough.

8. 8

   Knead using floured hands and roll out on a floured surface until thin. Cut into rustic shapes and pan-fry in a hot pan brushed with butter for 4-5 minutes on each side, or until golden-brown.

   10 min

9. 9

   Serve the curry and rice in shallow serving bowls and place the flatbreads on the side.

1 serving ≈ 608 g

Nutrition values are estimates. - means data is unavailable.