Spicy Cod Fillet Served with Homemade Naan

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

1. 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.