- 1 lb monk fish or similar fillet
- 1 lb cod
- 1 lb prawns
- Small bunch coriander
- 1 lb cherry tomatoes
- 1 bulb garlic
- 3 chillis – medium
- 4 shallots
- 2 tins coconut milk
- 1 tsp cumin
- 1 tbsp garam masala
- 1 tsp turmeric
- Black pepper, sea salt
- 4 pods cardamom
- 1 tsp baking powder
- 1.5 lbs bread flour
- 1 tbsp tamarind Paste
- 4 limes
- 1 lb basmati Rice
Fillet the cod and trim. Leaving you with the central fillet.
To skin the fish, using a sashimi knife, cut into the fish, an inch from the back, keep hold of the skin and pull towards the knife.
Remove the tail fillets. Cut the cod into pieces, ready for the curry.
Cut the main fillet in half and then into 1 inch pieces.
Into a blender add, garam masala, cumin, turmeric, black pepper, cardamom, tamarind paste. Finely slice a handful of the coriander stalks and add to the blender. Next, add 2 green chillies, 3 shallots and a few garlic cloves.
Remove the skin from a paragraph piece of ginger, roughly slice and add to the blender along with some salt, pepper and vegetable oil. Blend until you have a paste.
Pour the basmati rice into a pan, add cold running water. Stir the rice to rinse it, this will remove some of the starch. Turn the tap down and keep it running slowly for 5 – 6 minutes.
Add some chopped coriander stalks and leaf to a bowl. Next, add 1lb of bread flour and 2 tsp of baking powder, sea salt a little of the masala and a splash of water and combine until it becomes firm enough to roll.
Lightly flour a surface, tip out the dough and knead.
Next, put the rice on the heat, using twice as much water to rice. Add a cardamom pod. the juice of a lime, then add the squeezed lime to the rice and cook for around 20 minutes. Once cooked, leave to rest for 7 minutes.
Cooking out the curry paste:
Put a pan on a low heat and add some oil. Add 3 – 4 tbs of the masala to the pan and stir. Cook it out for 1 – 2 minutes.
Next add cherry tomatoes (halved), a squeeze of lime and two small cans of coconut milk.
Add another small can of coconut milk to the rice.
Fill one of the coconut milk cans with water and add to the masala and tomatoes. Simmer for around 6 minutes.
Next add the monk fish into the masala. Allow this to cook for a further 5 minutes and then add the cod. Add the prawns last and cook for a further 2 minutes.
Next add some coriander.
Break the dough down into equal sized balls and roll out.
In a hot, dry pan add a sprinkling of flour and a flatbread. Once the flatbread begins to slightly bubble, turn the bread over.