Name: Sri Lankan-Inspired Mackerel Coconut Flatbreads with Lime Sambol
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250g Plain flour; 40g Desiccated coconut; 0.5 tsp Salt; 150ml Water warm; 250g Gluten-free plain flour use in place of the plain flour; add water gradually as needed; 600g Mackerel fillet pin bones removed; 1 tsp Fennel seeds lightly crushed; 1 tsp Ground coriander; 0.5 tsp Ground turmeric; 2 cloves Garlic finely grated; 15g Fresh ginger finely grated; 1 Red chilli finely chopped; 1 Lime zest finely grated and juice reserved; 0.5 tsp Salt; 1 tbsp Cooking oil; 12 Curry leaves torn if large; 300g Cherry tomatoes quartered; 0.5 Cucumber diced; 1 Red onion very finely sliced; 20g Coriander roughly chopped; 1 Lime juiced; 1 pinch Salt; 2 Little gem lettuce leaves separated, to use as cups instead of flatbreads; 500g Tinned mackerel drained and flaked; use instead of fresh mackerel

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Preparation

Make the flatbread dough

Combine the plain flour, desiccated coconut and salt in a bowl. Pour in the warm water and mix to a soft dough. Knead on a lightly floured surface for 2 minutes, then cover and rest while you prepare the fillings.

Timer available in cooking mode · 10 min

Season the mackerel

Pat the mackerel dry. Mix the fennel seeds, ground coriander, turmeric, garlic, ginger, chilli, lime zest and salt, then rub this mixture over the flesh side of the fillets.

Mix the sambol

Combine the tomatoes, cucumber, red onion and coriander. Season with a pinch of salt and dress with the juice of 1 lime. Set aside so the flavours mingle.

Shape the flatbreads

Divide the rested dough into 8 equal pieces. Roll each into a thin round, about 16 cm across, dusting lightly with flour if needed. Stack under a clean tea towel to prevent drying out.

Cooking

Cook the coconut flatbreads

Heat a large dry frying pan over a medium-high heat. Cook the flatbreads in batches for 1 to 2 minutes per side, until freckled with brown spots and cooked through. Keep warm wrapped in a clean tea towel.

Timer available in cooking mode · 12 min

Fry the curry leaves and mackerel

Wipe out the pan, add the oil and heat over a medium-high heat. Fry the curry leaves for 30 seconds until crisp, then transfer them to a plate. Place the mackerel skin-side down in the pan and cook for 4 minutes. Turn carefully and cook for 2 to 3 minutes more, until the flesh is opaque and flakes easily. Check that the fish is piping hot throughout.

Timer available in cooking mode · 7 min

Flake and assemble

Rest the fish for 2 minutes, then flake it into large pieces, discarding any bones. Fill each warm flatbread with mackerel and spoonfuls of sambol, then scatter over the crisp curry leaves. Serve immediately with the remaining lime juice squeezed over to taste. For the budget option, warm drained tinned mackerel briefly with the spice mixture and curry leaves rather than frying fresh fillets.

Timer available in cooking mode · 2 min

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Sri Lankan-Inspired Mackerel Coconut Flatbreads with Lime Sambol

Ingredients

Coconut flatbreads

Gluten-free option

Spiced mackerel

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Budget option