Combine flour, baking powder, baking soda, salt, Greek yogurt and milk until you have a smooth dough.
2
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.
3
Cook the naan in a dry pan on high heat until golden brown on both sides. Cool on a wire rack.
4
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.
5
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.
6
Slice cucumber, red onion and red pepper.
7
Massage the kale with a little oil until the it starts to soften. This step makes the kale easier to chew and digest.
8
Top the warm naan with curry dressing, kale, sliced veggies and cod fillet. Server with fresh coriander.
9
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.
