I hope you enjoy the food!!!

Monday, May 23, 2011

Fish Curry with Cheese Naan

While I did so well last week, I seem to be behind the 8 ball in posts again.  In an effort to catch up here is the fish curry that we had on Friday night.

Fish Curry 
Adapted from Fish Food Cookbook

Serves 4

4 cardamon pods
1 tsp coriander seeds
2 tsp mustard seeds
2 tbs shredded coconut
1/4 cup oil
1 large onion, chopped
2 cloves garlic, crushed
2-3 small green chillies, deseeded and finely chopped
1 tbs fresh ginger, finely diced
1/2 tsp ground turmeric
pinch of freshly ground nutmeg
2 cloves
1 tbs tamarind concentrate
20 curry leaves
2 cinnamon sticks
800ml coconut cream (I used light)
2 tbs brown sugar
1 tbs ketchap manis
500g (with shell) green prawns, peeled and deveined
500g fish (I used salmon and firm white fish), cut into strips

Lightly crush the cardamon pods until the pods split, then remove the seeds from the pods and put in a small frying pan with the coriander seeds.  Dry-fry the seeds until fragrant and the seeds begin to jump.  Remove from the heat and tip into a mortar and pestle.  Grind the seeds to a powder.

Add the mustard seeds to the frying pan with the coconut, and toast together until the seeds begin to pop, and the coconut is light golden in colour.  Remove from the heat and set aside.

Heat the oil in a saucepan and add the onion.  Cook for 4-5 minutes, or until it starts to soften.  Add the garlic, chilli, ginger, turmeric and nutmeg and cook for a further minute.  Add the ground spices, the toasted coconut and mustard seeds, the cloves, tamarind concentrate, curry leaves, cinnamon sticks and coconut cream.  Stir well and heat to just below boiling point, then reduce the heat and simmer, uncovered for 10 minutes, or until slightly thickened.

Add the fish and prawns and poach for 5 minutes, or until the fish is opaque and the prawns are pale pink.

Season to taste with the brown sugar and ketchap manis.

Serve over steamed rice, and with cheese naan.

Cheese Naan
Adapted from  Meat on the Menu Thermomix Cookbook

1 egg
50 olive oil
200g milk
210g greek style plain yoghurt
2 tsp yeast
600g bakers flour
1/2 tsp salt
1 tsp sugar
1/2 tsp baking powder
grated tasty cheese

Place the egg, oil, milk, yoghurt and yeast into the TM bowl and mix for 5 seconds on speed 3.  Cook for 4 minutes at 50 degrees on speed 3.  Leave in TM bowl for approximately 10 minutes to activate yeast.

Add the flour, salt, sugar and baking powder into the TM bowl.  Set dial to closed lid position and knead for 3 minutes on interval speed.  Place the dough into a large oiled bowl.  Cover tightly with plastic wrap and leave in a warm place to rise for up to 2 hours.

Preheat oven to 200 degrees - or I used my electric pizza oven to cook the naan.

Turn the dough out onto a floured surface, knead by hand until the dough is smooth.  Divide the dough equally (approx 100g per portion)  between two pieces of baking paper, roll out the dough until 1/2cm thickness - add a small amount of grated cheese to the middle of the dough, turn the edges into the middle to cover the cheese, then roll out again.

Now either cook individually in a pizza oven, or place on a baking sheet that has been lined with baking paper in the hot oven for 5-8 minutes.

I have been a little remiss in the photo department - and I have no photos of the naan bread.  They were really popular though let me tell you!!!!


  1. Wow, looks great. A bit too complicated for me, but looks like a delicious meal.

  2. Bumma you didn't photo the naan, I was keen to see as my naan has never been all that successful. Curry sounds great :)

  3. The fish curry sounds really fragrant and yummy!