Wednesday, 16 February 2011
Happy Anniversary Bread Baking Babes and Friends! Curried Naan with a Tilapia and Spinach Curry
But one thing I do love is a bread that begs accessories. Like a meal to go with it. We had Mary's injera that paired with an Ethiopian or Eritrean meal, and Lynn's curried naan that paired with Indian fare. In the end I went back to the naan with its chunks of mango chutney, sweet and savoury at the same time. Deeeeelicious.
What about you? Have you been baking along with us? What were your favourite breads? If you would like to bake up an anniversary bread, choose any of the breads from the last three years, full link list here, bake it up and post by the 28th and contact our Hostess Babe Tanna to be included in the round-up.
Let's get baking!
Curried Naan Bread
adapted from Paul Hollywood's 100 Great Breads
by Cookie Baker Lynn
- makes 6 naan
3½- 4 cups white bread flour, plus extra for dusting
1½ tsp salt
1 Tbsp olive oil, plus extra for frying
2 Tbsp mild curry powder
½ oz /15 g. package compressed fresh yeast or 1 tsp instant dry yeast
1¼ cups water
generous ½ cup golden raisins
3 Tbsp mango chutney
1- Put the flour, salt, oil, curry powder, yeast, and water into a bowl and mix together for 2 minutes. Tip out onto a lightly floured counter and knead for 5 minutes, or until the dough is soft and pliable. Let rise for 30 minutes.
2- Line a baking sheet. Incorporate the golden raisins and chutney into the dough. Divide the dough into six pieces, then put on the baking sheet and let rest for 1 hour.
3- Turn the dough out onto a lightly floured counter and, using a rolling pin, flatten each piece into a circle, 25.5 cm / 10 inches in diameter. Put back on the sheet and let rest for 5 minutes.
4- Heat a skillet to medium heat and add a splash of olive oil. Shallow-fry each naan until browned on both sides, then set aside to cool slightly before serving.
Poached Tilapia with Tart Coconut Milk, Spinach and Garlic
adapted from 660 Curries, Raghavan Iyer
½ tsp turmeric
1 pound tilapia fillets
2 tbsp canola oil
4 cloves garlic
2 Thai chilies, sliced thin
1 tin unsweetened coconut milk
1 tbsp tamarind paste
1 10-oz brick frozen chopped spinach, thawed and squeezed out
1 green onion, sliced thin
2 tbsp cilantro, chopped
Rub the turmeric gently into the fillets and refrigerate for at least 30 minutes, covered.
Heat the oil in a large skillet over medium-high heat.
Sear fillets on both sides about 1 minute per side. Remove from pan and let rest on a plate.
Add garlic and chilies to the pan and stir-fry, scraping the bottom of the pan for tasty bits, about 1 minute.
Pour in coconut milk and stir, getting everything up from the bottom of the pan.
Add tamarind paste and spinach. Bring to a simmer and adjust seasoning to taste with salt and pepper.
Add fish back in and let simmer until cooked through and starting to flake.
Garnish with green onions and chopped cilantro.
Serve with basmati rice and some of your curried naan!