Have been having an Indian curry craving lately.  While there are Indian restaurants relatively close there are none that are close enough to avoid traffic.  So decided to make naan and seafood curry.

For the naan used this recipe:   https://rasamalaysia.com/naan-recipe/2/

For the curry recipe used:   https://www.hellofresh.com/recipes/guest-chef-south-indian-shrimp-curry-5728fc70fd2cb9425e8b4567 and https://onelifetoeat.com/2009/12/08/coconut-shrimp-curry-indian-style/

Started the naan with sugar, warm water (around 105 degrees F), and dry yeast.

Let it sit for 20 mins.

Added yogurt, oil, and flour to the bowl.  Used 1 cup of double 0 flour and 1.25 cups of all purpose.  Don’t know that the double 0 flour did anything to the texture but it def didn’t hurt.

Kneaded the dough for about 10 mins.

Covered with plastic wrap and let it sit for an hour.

Let it sit another hour or so – waiting for the dogs’ dad to come home.

It rose a bit more.

Rolled it out and placed in a hot skillet.  Waited until bubbles rose and flipped over.

The dark spots are nice.

Made about 7 pieces of naan (some were a little bigger than they should have been but got tired of making them).  After every piece was finished, rinsed the pan to remove any excess flour that could have burned.

Co was underfoot a bit.

After each piece was finished, brushed with butter that was melted with a clove of crushed garlic.

The texture was great but the dough needed some salt, maybe 1/4 teaspoon.  Don’t know how much butter was supposed to be on the naan, but the salt in the butter wasn’t enough.

While the naan dough was proofing, made the curry.

Used:

• 1 tsp turmeric
• 1 tsp curry powsder
• 1 large onion
• 10 curry leaves
• 5 cloves garlic
• ginger
• 8 oz can tomato sauce
• cayenne
• paprika
• garam masala
• 2/3 pound sea scallops cut in half
• 3/4 pound shrimp, peeled and deveined
• 1 can coconut milk
• salt and white pepper
• juice of half a lime

A lil annoying that curry leaves are only sold in these large packages.  No idea what to do with the remainder…

Made a shrimp stock with the shells.

Sautéed the onion, turmeric, curry powder, and curry leaves for about 5 mins.

Added the grated ginger and minced garlic and let cook for another 5 mins.

Added the canned tomato and the shrimp stock.  Simmered for 30 mins or so (mostly because was waiting for the dogs’ dad.  Don’t think it really needs to simmer that long?)  Whenever it started to look dry, added more shrimp stock.

Zo and Co were wondering if they would get any (they did not).

Added the coconut milk (used about 3/4 of the can.  Should have thrown in the whole thing)

Added the shrimp and scallops.  Also added the  paprika, cayenne, garam  masala, salt and pepper to taste.

At the end, added the lime juice.

Also made some basmati rice using Jamie Oliver’s method of cooking the rice for 5 mins, taking it off the heat, draining in a colander, and put back the stove.  It turned out mushy on the outside, crunchy on the in.  Not doing that again.  Need to invest in a rice cooker. Every time try a different method and they all turn out crap.

The curry with naan turned out pretty well but a bit labor intensive.