Coriander fish curry with pilau rice and coriander flatbreads

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
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
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

Preparation method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Add the fish and cook for 2-3 minutes.

  6. To finish, add the tamarind paste and coriander and simmer for 1-2 minutes.

  7. 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.

  8. 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.

  9. Serve the curry and rice in shallow serving bowls and place the flatbreads on the side.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 4

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