Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
Serves 4
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
Method
For the sambal, mix together the onion, chillies and micro coriander and set aside.
For the curry cream, heat the oil in a medium sauté pan over a medium heat and gently fry the vegetables, apple, coriander stalks and spices for a few minutes until soft. Add the stock and coconut cream, bring to the boil and simmer for 2–3 minutes.
Blitz the mixture in a blender, pass through a sieve, reserving the cream in a bowl underneath, and keep warm.
To make the flatbreads, mix together the flour, baking powder, yoghurt and oil and knead until a soft dough is formed (you may need to add a little water if the dough is too dry). Divide the dough into four equal portions and roll out on a floured surface to approximately 1cm/½in thick.
Heat a griddle pan over a medium heat and grill the flatbreads for 2–3 minutes on each side, until lightly browned.
Meanwhile, heat the oil in a frying pan and fry the mackerel fillets for 2–3 minutes on each side, or until cooked through.
Melt the butter, then mix with the anchovies, garlic and coriander leaves. Brush the mixture over the hot flatbreads.
To serve, pour the curry cream into the bottom of four serving bowls and sprinkle over the sambal. Top with the mackerel and micro coriander and serve with the flatbreads.
