Coriander fish curry with pilau rice and coriander flatbreads recipe
 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. 2 tbsp vegetable oil1 onion, thinly sliced3 green cardamom pods, crushed1 cinnamon stick, broken in half2 star anise400g/14oz basmati 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 2 tsp cumin seeds4 tsp coriander seeds50ml/2fl oz sunflower oil1 small onion, finely chopped1 tsp black mustard seeds1 tsp turmeric1 stick cinnamon, broken up3 garlic cloves, chopped1 red chilli, seeds removed and finely chopped2cm/½in fresh ginger1 mango, finely diced100g/3½oz fresh coconut, grated400ml/14fl oz coconut milk800g/1lb 12oz white fish fillets, pin-boned, skin removed, diced4 tsp tamarind paste4 tbsp finely chopped fresh coriander 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 turmeric1 tsp curry powder4 tsp finely chopped fresh coriander1 tsp salt200g/7oz plain flour100g/3½oz butter or ghee, melted 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 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. 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. 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. 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. 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. 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. Add the fish and cook for 2-3 minutes. To finish, add the tamarind paste and coriander and simmer for 1-2 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. 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. 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. Serve the curry and rice in shallow serving bowls and place the flatbreads on the side.