Today I’ll be using up some old smoked haddock from the freezer to make a curry, and trying out Indian cheese with garden spinach for saag paneer, along with sourdough naans in ghee (Indian clarified butter).

Poppadom Starters

Microwaved poppadoms, with lime pickle, mango chutney, homemade mint and cucumber raita, and homemade onion salad.

Smoked Haddock Creamed Corn Curry

This is a dead easy curry. It’s just fry onions, add creamed corn, add coconut milk and steam the fish.

Saag Paneer

Saag paneer – or cheese and spinach, but with lots of extras, like tomatoes, coconut milk, roast cashews, etc.

Garlic Sourdough Naans

Sourdough version of the naan bread I’ve done before, without faffing around and adding things a bit at a time:

• 75g 0% fat Greek yogurt
• 3 tablespoons vegetable oil
• 1 egg yolk
• 150g sourdough starter (100% hydration)
• 50g plain flour & 150g wholemeal flour (I ran out of plain…)
• 2 tsp jeera (cumin) seeds
• 1 tsp corriander seeds
• 1/2 tsp black mustard seeds
• 1 tsp sugar
• 1 tsp salt

Crush seeds, bung everything in the food processor until it comes together in a ball. Chill overnight.

The next day roll out.

Then fry garlic in ghee before frying the naans.

Serve on Thali Trays

Mmmm really nice! Not very spicy, despite all the spices and chillies, but we assume the creams and tomatoes and things offset it. Very filling with the fish and nuts and cheese. Oh and the paneer doesn’t have much taste – kinda like tofu but without the weird texture. So: when a recipe calls for tofu I might substitute paneer!

And the naans? We forgot about them, and by the time we remembered we realised we’d be full without the naans. So tomorrow’s breakfast is: leftover curry on naan breads!