Wednesday 17 March 2021


I had a severe Indian food trauma until this gorgeous king prawn masala curry with the most incredible fluffy, homemade naan bread repaired my faith in this cuisine! 

Why? Well, let's just say the last time I had Indian food it ended up with a pretty nasty case of food poisoning, projectile vomiting up salmon tikka masala and feeling like utter, utter death, which of course meant that even the thought of any kind of Indian food resulted in a cold shower down my back, let alone me actively seeking out a recipe and making it at home. 

However time and lockdown boredom heels all wounds and traumas and I began to think it was silly for me to disregard all Indian food for life because of ONE nasty experience. 

Also I couldn't help but think that this tomato based masala prawn curry looked all kinds of amazing and not too dissimilar to many Thai curries I absolutely adore which is why it was time to work (or rather eat) my way towards enjoying Indian food once again! 

I was also very intrigued by the idea of making my own naan bread, I am no big rice fan and the fluffy bread served with Indian curries looked right up my street, plus I had managed making a super tricky roti at home, a naan would be a walk in the park! 

And luckily it pretty much was -  super easy to make, SO delicious fresh out of the pan and perfect for dipping into the curry. Light and fluffy, all kinds of wow and something I'd definitely make again! 

I think I am ready to explore Indian food more once again - trauma dealt with, in quite the delicious manner!


Serves 2


  • 1 tbsp coconut oil
  • 1 onion, finely diced,
  • 3 garlic cloves, minced
  • 1 large thumb of ginger, finely minced
  • 10 cardamom pods, crushed
  • 1-2 tsp chilli powder
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 2 tbsp tomato puree
  • 1 tin of chopped tomatoes
  • 100ml water
  • salt to taste
  • 100ml coconut cream
  • 150-200g raw king prawns
  • 150g frozen green peas 

  • Heat the coconut oil in a saucepan and sauté the onions until they are brown.
  • Add in the garlic, ginger and cardamom pods and fry for 2-3 minutes.
  • Mix in the spices, allowing them to cook for a few minutes before stirring in the tomato puree, chopped tomatoes, salt and water.
  • Bring to the boil then simmer for 15-20 minutes. Be sure to stir the sauce occasionally to prevent any burning at the bottom.
  • Pour in the coconut cream, king prawns, peas and sugar. Mix thoroughly and cook for a further 5 minutes until the prawns cook through. Add more salt to taste if necessary.



1/4 cup hot water (but not boiling just hot tap water)
1 tablespoon sugar
3/4 teaspoon active dry yeast
3/4 cup warm milk
1 cup plain greek yogurt
4 cups flour
1 1/2 teaspoons baking powder 
1 teaspoon baking soda
1/4 teaspoon salt
Melted butter, for brushing may use olive oil

  • In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. 
  • Let it sit for 10 minutes or until the mixture begins to froth and rise.
  • When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. 
  • As soon as it comes together, stop kneading. 
  • It should be sticky, but should form a ball and be soft. 
  • Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
  • When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. 
  • Warm a non stick frying pan over medium-high heat (you want a hot pan). 
  • Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. 
  • Place the naan on the hot frying pan, cover with a lid and bake for 1 minute, until you see bubbles starting to form. 
  • Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. 
  • Repeat with the rest of the naans and serve. 

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