Ingredients
- 2 ½ dl plain white flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp cream
- 1 clove garlic
- 1 ½ dl greek yogurt
- ½ tsp sriracha
- ¼ x lime
- 1 tsp curry spice
- 200 g cod fillet
- ¼ x cucumber
- ½ x red onion
- ¼ x red pepper
- 1 handful kale
- 1 tbsp fresh coriander
- 1 dl greek yogurt
Method
- Combine flour, baking powder, baking soda, salt, Greek yogurt and milk until you have a smooth dough.
- Divide the dough into equal parts, and roll them into flatbreads, about 1/2 cm thick. Use plenty of flour when rolling out the dough.
- Cook the naan in a dry pan on high heat until golden brown on both sides. Cool on a wire rack.
- Now make the curry dressing. Mince the garlic and add to a bowl with Greek yogurt, lime juice, sriracha and half of the curry. Mix well, season with salt and set aside.
- Season the cod fillet with the remaining curry spices, salt and a little sriracha. Fry in a frying pan on both sides until the fish is cooked all the way through.
- Slice cucumber, red onion and red pepper.
- Massage the kale with a little oil until the it starts to soften. This step makes the kale easier to chew and digest.
- Top the warm naan with curry dressing, kale, sliced veggies and cod fillet. Server with fresh coriander.
- Note! Set aside half of the naan and half of the curry dressing if following the weekly menu. They will be used in the next dinner.
