Pan-fried mackerel with curry cream and coriander flatbreads

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 4 fillets mackerel, pin-boned

For the sambal

  • 1 red onion, thinly sliced
  • 1–2 green chillies, finely chopped
  • 2 tbsp micro coriander, plus extra for garnish

For the curry cream

  • 2 tbsp olive oil
  • ½ onion, diced
  • 2 celery sticks, chopped
  • 1 carrot, chopped
  • 1 apple, diced
  • 2 tbsp finely chooped fresh coriander
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tsp medium curry powder
  • ½ tsp ground turmeric
  • 500ml/18fl oz fish stock
  • 1 x 150g tin coconut cream

For the flatbreads

  • 400g/14oz self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • 300ml/10fl oz plain yoghurt
  • 1 tbsp olive oil
  • 8 anchovy fillets in olive oil, drained and finely chopped
  • 2 garlic cloves, finely chopped
  • 150g/5½oz unsalted butter
  • 2 tbsp finely chopped coriander