Ingredients

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 1 tsp black peppercorns
• ½tsp cayenne pepper
• ½tsp ground turmeric
• 3 tbsp sunflower oil
• 40g/1½oz butter
• 1 large onion
• finely chopped
• 2 garlic cloves
• crushed
• 5cm/2in piece fresh root ginger
• peeled and finely grated
• 1 tsp light brown soft sugar
• 1 x 200g/7oz can chopped tomatoes
• 1 lime
• juice only
• 1 x 400ml/14fl oz can of coconut milk
• 2 bay leaves
• 4 x 225g/8oz pieces red snapper fillet
• salt and freshly ground black pepper
• 350g/12 oz basmati rice
• 2 tbsp sunflower oil
• 4 cloves
• 4 green cardamom pods
• cracked
• 5cm/2in piece cinnamon stick
• bay leaf
• 600ml/1 pint boiling water
• ½ tsp salt
• 225g/8oz plain flour
• 1 tsp baking powder
• 1 tsp salt
• 40g/1½oz chilled butter
• vegetable oil or ghee for cooking

Directions

• For the curried snapper
• grind the whole spices into a powder using a pestle and mortar or mini food blender and mix with the cayenne pepper and turmeric.
• Heat the oil and butter in large shallow pan. Add the onion and fry gently until soft and just beginning to brown.
• Add the garlic
• ginger
• sugar and spice mix and cook for another 2-3 minutes.
• Add the tomatoes
• lime juice
• coconut milk
• bay leaves and some salt and freshly ground black pepper and simmer gently for 10 minutes
• stirring now and then
• until slightly thickened.
• Add the snapper fillets
• skin-side down
• and spoon some of the sauce over them. Simmer uncovered for 10 minutes
• carefully turning the fish over halfway through. Remove the bay leaves before serving.
• For the pilau
• wash the rice in several changes of cold water until the water runs relatively clear. Cover with more cold water and leave to soak for seven minutes
• then drain well.
• Heat the sunflower oil in a 20cm(8in) heavy-bottomed pan
• add the cloves
• cardamom pods
• cinnamon stick and bay leaf and cook gently over a low heat for 2-3 minutes until they start to smell aromatic.
• Stir in the rice
• add the boiling water and salt and quickly bring to the boil. Stir once
• cover with a tight fitting lid and cook over a low heat for 12 minutes.
• Uncover and fluff up the grains with a fork.
• For the roti
• sift the flour
• baking powder and salt into the bowl of a food processor. Add the butter and blend until the mixture looks like fine breadcrumbs.
• Transfer to a bowl and stir in five tablespoons of cold water to make a stiff
• but soft
• dough. Cover and leave in a warm place for 30 minutes.
• When ready
• knead the dough on a lightly floured surface until smooth
• then form into four balls. Flatten slightly and roll out into 23cm (9 inch) rounds about 5mm (0.2in) thick.
• Brush with the oil or ghee
• fold in half
• then in quarters
• roll back into balls
• and then roll out again.
• Heat a dry
• heavy-based frying pan or flat griddle over a medium heat.
• Brush each roti in turn with a little more oil or ghee
• add a roti to the pan and cook for 3-4 minutes
• turning frequently and brushing with oil each time you do.
• Remove from the pan
• place in your palm and clap your hands together 3-4 times
• taking care not to burn yourself (you may need to wear oven gloves for this).
• Wrap the roti in a tea towel and keep warm while you cook the rest.
• Serve the curried snapper with the pilau and roti.