Nan Bread...

I didn't make these, but rather my lovely wife did as she embarked upon making bread for the first time. We topped with some toasted mustard and cumin seeds before baking (That's as much as I got involved) to complete the Indian flavour.

Ingredients:
1 tbsp Caster Sugar
200ml Warm Water
7g sachet fast acting Yeast
300g Strong White Flour
200g Plain Flour
1 tsp Salt
125ml Natural Yoghurt
40g Melted Ghee
Various Seeds

• Mix sugar, water and yeast together (leave to stand for 5 minutes if not fast-acting yeast)
• Mix the flour, salt and yeast mixture together in a separate bowl.
• Whisk the yoghurt and ghee together.
• Combine all ingredients together to form a dough.
• Knead for 10 minutes, place in a oiled bowl coating the dough in oil then cover and leave in a warm place for 1-3 hours.
• Place a tray in the oven and preheat for 15 minutes to 230°C.
• Punch down the risen dough, knead for 2 minutes more then leave aside for 15 minutes.
• Divide into 8 balls, shape/stretch into teardrops (leave the other balls covered when not working with them).
• Place on the baking try, dampen the top and sprinkle with seeds.
• Bake for 4-5 minutes. (optional - you can brush with melted ghee when cooked).

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Coriander Fish Fingers...

A few weeks ago we had a big 5-course family meal (for 11) where each of us contributed one course to the evening. We chose the fish course. Then begun the challenge of finding something to make. We wanted something simple, tasty and light enough to leave room for the other courses. We ended up with a bit of a cross between something we'd seen on Jamie's Fish Suppers and a recipe in Nigel Slater's The 30-Minute Cook ('An Indian way with a fish fillet'). The result was very tasty and simple to put together. I'm sure we'll have them again some time.

Ingredients:
750g White Fish
Large Handful Coriander
2 Garlic Cloves
1 inch Green Chilli
Olive Oil
Lemon Juice
5 tbsp Yoghurt
4 slices Breadcrumbs

Method:
• Cut sweet potatoes into wedges, place in a roasting dish with a little oil and dust with paprika and cumin (or whatever takes your fancy). Place in the oven at 200°C to cook whilst you prepare the fish fingers.
• Blitz the coriander, garlic, and chilli with two tablespoons of olive oil and 2 tablespoons of lemon juice.
• Prepare the fish (scale, bone etc.) and cut into inch-thick fingers accross the fillet.
• Dip each fillet in yoghurt, then cover in about a teaspoon on coriander paste and finally roll in breadcrumbs.
• Fry the fish fingers gently for about 4 minutes each side until firm and golden brown.
• Serve with the chips and some mayonnaise mixed with lemon juice and capers.

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