Heat oil in a saucepan and fry sliced onion until golden-brown.
Add cardamom, cinnamon, star anise, and rice to the onions.
Pour in 600ml water, boil, then simmer covered for 15 minutes.
Turn off heat and let rice steam for another 15 minutes with the lid on.
Toast cumin and coriander seeds in a pan then crush in a mortar.
Fry chopped onion in sunflower oil until deeply golden.
Stir in mustard seeds, turmeric, ginger, garlic, chilli, mango, and coconut.
Add coconut milk and bring the mixture to a boil.
Add diced fish and cook gently for 3 minutes.
Finish by simmering with tamarind and fresh coriander for 2 minutes.
Mix turmeric, curry powder, coriander, salt, and flour with water for dough.
Knead dough, roll thin, and fry in butter until golden on both sides.
Serve the fish curry with pilau rice and flatbreads on the side.