Fish curry with paneer stuffed naan bread

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the fish curry

  • 500g/1lb 2oz haddock, skinned and cut into chunks
  • 1 tsp cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 2 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 green chillies, finely chopped
  • 1 tsp ginger, peeled and grated
  • 3 tomatoes, roughly chopped
  • ½ tsp cumin seeds
  • ½ tsp black mustard seeds
  • 250ml/9fl oz chicken stock
  • 2 tbsp finely chopped coriander
  • salt and freshly ground black pepper

For the paneer stuffed naan bread

  • 7g sachet fast-action dried yeast
  • pinch caster sugar
  • 50ml/2fl oz warm milk
  • 100ml/3½oz plain yoghurt
  • 250g/9oz strong white flour
  • ½ tsp baking powder
  • 150g/5½oz paneer, grated
  • 30g/1oz butter, melted
  • 1 tbsp black mustard seeds
  • 1 tsp salt
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