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Coriander Fish Curry with Pilau Rice and Coriander Flatbreads

A light fish curry featuring a coconut and mango sauce, served with aromatic pilau rice and homemade coriander flatbreads.

FishFlatbreadCurryRiceMangoCoconut
Estimated Nutrition
Calories
1062.6
kcal / serving
4250.4 kcal total
Carbs
96.1g
per serving
384.5 g total
Fat
51.1g
per serving
204.2 g total
Protein
54.7g
per serving
218.6 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
4
tsp
Tamarind Paste
Dairy
100
g
Butter
Melted, or ghee
Fruits
1
piece
Mango
Finely diced
100
g
Coconut
Fresh, grated
GrainsCereals
400
g
Basmati Rice
200
g
Plain Flour
Liquids
400
ml
Coconut Milk
NutsSeeds
3
piece
Green Cardamom Pods
Crushed
1
stick
Cinnamon
Broken in half
2
piece
Star Anise
2
tsp
Cumin Seeds
4
tsp
Coriander Seeds
1
tsp
Black Mustard Seeds
1
tsp
Turmeric
For curry
1
stick
Cinnamon
Broken up
3
piece
Garlic
Chopped
4
tbsp
Coriander
Fresh, finely chopped
1
tsp
Turmeric
For flatbreads
1
tsp
Curry Powder
4
tsp
Coriander
For flatbreads, finely chopped
1
tsp
Salt
OilsFats
2
tbsp
Vegetable Oil
For the pilau rice
50
ml
Sunflower Oil
Seafood
800
g
White Fish Fillets
Skin removed, diced
Vegetables
1
piece
Onion
Thinly sliced
1
piece
Onion
Small, finely chopped
1
piece
Red Chilli
Seeds removed, finely chopped
2
cm
Ginger
Fresh

Method

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