Directions

• For the Flatbread
• Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together.
• Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together (this isn’t a traditional bread receipt, so you don’t need to knead it for long – just enough time to bring everything together).
• Put the dough into a floured-dusted bowl and cover with a plate – then leave aside.
• If making the garlic butter:  peel the garlic cloves and crush them with a garlic crusher. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside
• Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal sized pieces (roughly the size of a golf ball). With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
• Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end. Place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs. Brush the flatbreads all over with the herby garlic butter as they come off the griddle & serve
• For the Fish Curry
• Put the rice in a lidded saucepan with 240ml water and a pinch of salt.  Bring to the boil, cover tightly, then turn down the heat to as low as it will go and cook for 15 minutes, without removing the lid.
• Chop the fish into chunks. In a bowl, mix the turmeric and yogurt, then crush in the garlic.  Season well, gently stir in the fish to coat and leave to marinate for 10 minutes
• Meanwhile, melt the butter in a large wok or frying pan over a low-medium heat.  Chop the onion, add to the butter and stir.  Fry gently for 10 minutes or until softened.
• Add the ground coriander and garam masala, stir for 1 minute, and then add the fish and marinade to bring to a simmer. Cover and gently simmer for 7 minutes or until the fish is cooked through.  Add a splash of water if you think it needs it. Taste, seasoning if necessary.
• Take the rice off the heat, remove the lid and fluff up with a fork. Chop the fresh coriander.  Serve the curried fish in bowls along with the rice, sprinkled with the fresh coriander