Fish Curry with Hemp Mylk, Tamarind & Hemp Flour Flatbreads image

Fish Curry with Hemp Mylk, Tamarind & Hemp Flour Flatbreads

Ingredients

Hemp Mylk:

150g hemp seeds
750ml water
1 tbsp maple syrup or honey
1/2 tsp salt

Hemp Flatbreads:

1 cup plain flour
1/2 cup hemp flour
1 cup coconut yoghurt
1 tbsp crushed fennel seeds
1 tsp salt

Curry:

4 tbsp vegetable oil
1 onion, diced
2 cloves garlic, finely chopped
2 tsp ground cumin
1 tsp ground coriander
2 tsp ground turmeric
2 tsp brown mustard seeds
1 tsp chilli powder
4  cardamom pods
1 cinnamon stick
1/4 cup tamarind paste
2 ripe tomatoes, diced
  zest of 1 lime
750ml hemp mylk (made from ingredients above)
500g firm white flesh fish fillet
  juice of 1 lime
1/2 bunch coriander, chopped
  rice to serve

Method:

For the hemp mylk, place all ingredients into a blender and blend for one minute. Strain the hemp mylk through a fine sieve and set aside. This can be done the day before.

For the hemp flatbread, combine all ingredients in a bowl and knead for 5 minutes until the dough is quite elastic and firm. Let rest for 5 minutes then portion the dough into golf ball size balls. Roll these on a floured surface, as thin as possible then brush with olive oil. Preheat a dry frying pan until very hot then cook the oiled flatbreads for 30 seconds either side. Repeat with remaining flatbreads. .This can be done well in advance.

For the curry, in a large saucepan, sweat the onion, garlic and spices in the vegetable oil for 5 minutes without colour. Add the tamarind paste and tomatoes and continue to cook for 5 minutes. Add the hemp mylk, lime zest and fish and simmer for about 10 minutes or until the fish is just cooked. Remove from the heat and let sit for 5 minutes before adding chopped coriander and lime juice. Adjust the seasoning with more salt if needed.

Serve the curry with rice and hemp flatbreads.