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
- 2 tbsp
- 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 - 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
- 2 tsp
- For the coriander flatbreads
- 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
- 1 tsp
Preparation 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.