Vegetable Curry with Fish and Naan

For the vegetable curry, dice vegetables and fish, finely chop garlic, ginger and chili.

Heat oil in a pot and fry eggplant and potato cubes. Add onion and fry until onion pieces become translucent. Add garlic, ginger and curry and fry briefly. Add coconut milk and cook for 5 minutes.

Add mushrooms, tomatoes and chili and cook for another 5 minutes. Finally, cook the fish cubes for 5 minutes and season with lemon juice and salt.

For the naan, knead flour, yeast, oil, sugar and salt with a little water to a smooth dough. Let rise for 1 hour.

Knead again, divide into 4 parts and roll out into thin patties. Place the patties on a baking paper and let them rise for another ½ hour.

Preheat oven to 200°C with grill function. Place patties under the broiler and brown on both sides while watching.

Serve the vegetable curry with the naan while it is still warm.

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