Homemade Naan Bread with Cod Curry and Grilled Vegetables

Method

1. Prepare the dough: mix 250g flour, 125g whole yogurt, half teaspoon dry yeast (or 8g fresh yeast) and 50g water. Knead until smooth and soft. Add salt and continue kneading. Let rest covered for 30-45 minutes.
2. Meanwhile, prepare the curry vegetables: thinly slice the onion, grate the garlic, cut the lime, chili and fresh coriander.
3. Prepare the curry: in a wok, melt the ghee and sauté onion and garlic. Add curry powder and toast lightly. Add a little water and let reduce. Add coconut milk and stir. Add the cod pieces and cook until done. Season with lime, chili and coriander.
4. Grill the vegetables: slice the eggplants, peppers and spring onion. Grill on a hot griddle or barbecue until tender and lightly charred.
5. Prepare the naan: divide the dough into portions. Roll out each portion, place cheese cubes and some fresh coriander in the center. Fold over to enclose, form a ball, then roll out into a disc.
6. Cook the naan: heat a non-stick griddle with a drizzle of vegetable oil. Cook the naan until it puffs up and browns, then flip and cook the other side. If using barbecue, cook over indirect heat.
7. Assemble: place the naan on a plate, top with cod curry and grilled vegetables. Add extra sauce if desired. Serve with a cold beer.