- 4 fillets mackerel, pin-boned
- 1 red onion, thinly sliced
- 1–2 green chillies, finely chopped
- 2 tbsp micro coriander, plus extra for garnish
- 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
- 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
- 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.