Hot Fish Curry and Naan Bread
Paper Chef is Owen at Tomatillo’s version of the Iron Chef. Compulsory ingredients (drawn from ingredients suggested by other food bloggers) are posted on a certain date and you need to cook a dish, containing the chosen ingredients, during the same weekend and then post it in your blog. This is my first participation in Paper Chef and I was very happy to hear this month’s ingredients: wheat flour, cinnamon, crème fraiche and oranges. I guess that most food bloggers will go for a dessert, but I immediately came to think about Indian food which I love very much, so I thought that I would do some kind of curry. The fish curry that I made today together with Fredrik was my best made curry dish ever (and my first one containing fish) , and it was even better than many dishes that I’ve had at Indian restaurants in Sweden. I will definately make it more times as is was very delicous; creamy and spicy. Unlike the fish curry, I used a ready recipe for the Naan bread as I didn’t want to experiment with the bread.
400 gram Hoki fish, diced
3 Shallot Onions, chopped
2 Garlic cloves, chopped
1 Lemon Grass Stalk, shredded
2.25 tsp “Delicious Maldive Curry” (bought in the Maldives, December last year)
0.5 tsp Cinnamon
1.25 tsp Garam Masala (spice that contains cinnamon, cardamom, clove etc)
0.5 tsp Sweet Pepper powder
0.5 tsp Curcuma
2 tsp finely grated fresh ginger
200 milliliters Crème Fraiche
1 can chopped tomatoes
2 tsp Sharwood’s Tandori Curry Paste
1 tsp salt
juice from 0.5 lime
juice from 0.5 large orange
2.5 tsp finely chopped fresh hot pepper
Combine the ingredients for the marinade in a bowl, add the fish and put it in the refrigerator for 1-2 hours.
Fry the Shallot onions, garlic and the spices . Add the tomatoes and let simmer for 10 minutes. Add the Crème Fraiche and continue to simmer for 10 more minutes. Add more spices, if necessary. At this point you can put the Naan breads in the owen (see below). Add the fish and some of the hot pepper in the marinade leaving the citrus juice, simmer for 10 minutes or until the fish is done. Serve with Basmati rice and newly-baked Naan bread.
500 gram wheat flour
1 tsp baking powder
0.5 tsp bicarbonate
1 tsp salt
1 egg, whipped
2 cl butter, melted
125 milliliters natural yoghurt
200 milliliters milk
melted butter to brush on the bread
water to brush on the bread
Combine flour, baking powder, salt and bicarbonate. Add egg, butter and yoghurt. Add the milk, gradually, forming a soft dough. Cover the dough with a moist kitchen towel and let it rest on warm place for 2 hours. Knead the dough until it’s smooth. Divide the dough in 8 pieces and roll out every piece to a 15 centimeter oval. Brush with water and put the moist side down on a greased baking tin. Brush the top with melted butter. Bake in the oven, rather high, for 5 minutes in 225 degrees Celsius. Brush on more butter and serve directly.