Ingredients

• 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

Directions

• 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.