|1 tbsp||maple syrup or honey|
|1 cup||plain flour|
|1/2 cup||hemp flour|
|1 cup||coconut yoghurt|
|1 tbsp||crushed fennel seeds|
|4 tbsp||vegetable oil|
|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|
|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|
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.