Grilled naan with crab masala and yogurt-marinated cucumber
A fresh, full-flavoured crab dish with a taste of India.
Ingredients
For the naan
- ml Lukewarm milk
- tsp Sugar
- tsp Dried yeast
- g Plain flour
- tsp Salt
- tsp Baking powder
- tbsp Vegetable oil
- ml Natural yogurt
- Free-range egg
- Nigella seeds
- Fennel seeds
- Smoked salt
For the crab masala
- Fennel, finely chopped
- Shallots, finely chopped
- Garlic clove, finely chopped
- tsp Garam masala
- tin of coconut milk (400g)
- carton of cream
- Limes, juice only
- g Picked crabmeat
For the yogurt-marinated cucumber
- Cucumbers
- g Yogurt
- Limes, zest finely grated
- Salt
- tbsp Coriander, finely chopped
Instructions
Naan
Put the milk, yeast and 1 tsp of the sugar in a bowl. Mix together and leave for 15-20 minutes, until the yeast has dissolved and foam and bubbles start to form on top.
Sift the flour, salt and baking powder into a separate bowl.
Add the last spoonful of sugar, the milk mixture, the oil, the yogurt and the egg. Mix to a dough.
Knead for 10 minutes in a mixer with a dough hook, until the dough is smooth and comes away from the bowl.
Grease a clean, large bowl with the tiniest bit of oil and tip the dough into it. Cover with cling film and leave to rise for 1 hour, or until doubled in size.
Knock the dough back and knead it a little more, then divide it into 6 large or 12 small pieces and roll them into balls.
Keep the balls covered with a damp cloth or cling film while you're not working with them.
Roll the balls out into thin, round naan.
Put them straight onto a preheated barbecue at a medium-high temperature.
Grill on one side until they have clear grill marks — they should be almost charred, and bubbles will form on the side facing up.
Turn and grill on the other side. 1-2 minutes on each side.
Brush with browned garlic butter. Scatter over the fennel seeds, nigella seeds and smoked salt.
Wrap the naan in foil or a tea towel and they'll stay soft.
Crab masala
Fry the fennel, shallot and garlic in a pan with a little oil until soft.
Add the garam masala and fry it briefly with them.
Pour over the coconut milk and cream and leave it to bubble gently for 8-10 minutes.
Season to taste with lime juice and salt.
Fold in the crabmeat just before serving.
Yogurt-marinated cucumber
Make long ribbons of cucumber with a vegetable peeler. Stop when you reach the seedy core (if you use that part too, the whole thing goes watery).
Mix the cucumber ribbons, yogurt, lime zest and coriander in a bowl. Season to taste with salt.
For the naan
For the crab masala
For the yogurt-marinated cucumber
Leave a rating
What do you think of the recipe? Give us honest feedback so others can see how it turned out.
Something went wrong. Try again.
