TWD BWJ - Oasis Naan and Creamy Prawn Curry

After the calorie-laden treats of the past few weeks of BWJ I was delighted to have a simple savoury recipe this week, and even more delighted that it was naan! We love Indian food around here and cook it quite often but we have never really made our own naan. 

This was a very simple bread, just 4 ingredients. I baked them on a pizza stone so they were lovely and crispy on the bottom. They just never got the flat middle and puffed edges that I think was intended, maybe my oven doesn't get hot enough for them to puff up? The parts that did puff up sank as soon as they were taken out.

I even happened to have an unopened packet of caraway seeds in the pantry (no idea what that was bought for!) so could make them exactly as per the recipe for a change. Though I did make one with just sesame seeds on top so my boys didn't have to pick off 'the green'.

I served our naan with a creamy prawn curry which we had also never made before. Truly this was one of the most delicious things I've ever eaten! And so simple. We are already imagining this sauce on chicken and fish and making it for guests. Absolutely delicious. 

Our hosts this week were Maggie of Always Add More Butter and Phyl of Cabbages & King Cakes. They will have the recipe up for the Oasis Naan. The curry recipe is below.

Creamy Prawn Curry

Adapted from A Little Taste of India, Murdoch Books 2003, p104-105

400g prawns (peeled, raw, frozen)

2 tbs oil

2 spring onions, finely sliced

1/2 ts ground turmeric

1/2 ts ground cinnamon
1/2 ts ground cumin

1/8 ts ground cloves

7 cardamon pods

1 ts chilli paste

3cm piece fresh ginger, grated

3 cloves garlic, crushed

1 x 400ml tin coconut milk

Heat the oil in a large heavy based fry pan. Fry the spring onions for 1 minute then add the turmeric, cinnamon, cloves, cumin, cardamon, garlic and ginger. Fry for 2 minutes. Add the chilli, coconut milk and some salt to taste and bring to the boil. 

Reduce the heat to low and add the prawns. Simmer for 5 minutes or until the prawns are cooked through and the sauce has thickened. Garnish with extra sliced spring onions and serve with rice and/or naan. Serves 4.