Recipe: Fish Curry with Homemade Naan

We LOVE a fish curry (of course) and this mixes fresh spices and aromatics with creamy coconut. We serve ours with homemade naans, using a recipe Gemma learnt in Udaipur last year – they are so easy, you won’t go back to your shop bought ones!

Timings: 45 minutes

Ingredients (serves 4):

For the paste:

  • Half an onion
  • Inch and a half of ginger
  • 4 garlic cloves
  • 1 teaspoon of red chilli powder
  • 1 black cardamom pod
  • Teaspoon of turmeric
  • Tablespoon of ghee (worth sourcing we promise)

For the curry:

  • 2 large fillets of white fish (we used cod)
  • 1 bunch of coriander
  • 1 tin (330ml) of coconut milk
  • The remaining half an onion
  • 10 curry leaves
  • 5 lime leaves
  • 6 cashew nuts

For the naans

  • 170g of natural yoghurt
  • 250g wholemeal bread flour
  • Pinch of salt
  • ½ teaspoon of sugar
  • Optional: fennel and cumin seeds for extra flavour

Method:

For the curry:

  1. Start off by toasting the spices in hot pan for about 30 seconds, this adds a lovely smokiness to the curry. Place in a pestle and mortar (or a spice grinder if you have one) along with the garlic, onion and ginger.
  2. Add the ghee and place half of the diced onion into a medium heat pan and cook off for around five minutes.
  3. Then add the paste mixture and cook off for another 5 minutes.
  4. Grind (or use a pestle and mortar) the cashew nuts and add to the curry with the coconut milk. This thickens the base and gives it a lovely creaminess.  
  5. Add the curry and lime leaves, and turn the heat down to low and simmer for around 20 minutes.
  6. If you are making the naans you can start on the below instructions now. The curry will be fine simmering until you put the fish in (so it doesn’t overcook).
  7. Cut the fish fillets into large chunks and place into the curry mixture, to poach for around 5-6 minutes until cooked through (test one by removing it and cutting into it).
  8. Scatter the chopped coriander leaves over the curry and serve.

For the naans:

  1. Combine all of the ingredients in a bowl and bring together as one. If you are adding the spices add them know. Knead for 5-10 minutes until smooth. If you aren’t using immediately cover with oiled clingfilm.
  2. Once ready to cook them heat a saucepan to maximum heat and lightly oil.
  3. Divide the mixture into four and roll out to the thickness of about half a cm.
  4. Once rolled out add one bread at a time to the pan. Leave on one side until you see bubbles on one side, and underneath is golden brown. Flip and after a few seconds the naan should puff up. Using a clean tea towel (or just your hands if you can take it) spin the naans (practice makes perfect) to ensure it cooks evenly.
  5. Repeat for all four breads and serve with the curry.

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