To make naan breads, sieve flour, salt and baking powder together in a large bowl. Mix together 125ml coconut milk and the whole milk and 2 tbsp of oil; gradually stir into the flour. Bring together to make a thick dough before scooping it up with your hands and kneading to make a smooth and pliable dough. Divide into 8 even pieces; cover with a damp tea towel to stop it drying out.
Step 2
Mix 4 cloves of crushed garlic with 3tbsp oil, and roughly chop half coriander. Set aside. Roll out a piece of dough into a rough 10cm circle, brush garlic oil on to dough and sprinkle with the fresh coriander, fold dough over into a semicircle, encasing filling. With flat side nearest to you, roll with a rolling pin into a teardrop shape about 5mm thick. Heat a large dry frying pan over a medium heat, toast dough for 2-3min each side until golden brown and slightly puffy. Repeat with rest of naan dough. Set aside; keep warm for serving, or follow freezing instructions.
Step 3
For the curry, toast coriander seeds, cumin seeds and star anise in a dry frying pan until aromatic; grind to a powder in a spice grinder or pestle and mortar. Add turmeric; set aside. Make a paste by whizzing the tomatoes, remaining 4 cloves of crushed garlic, ginger, chillies and chopped stalks of remaining coriander (reserving leaves) in food processor, or simply chop everything very finely. Stir sugar and tamarind into tomato mixture; set aside.
Step 4
Heat remaining 1tbsp oil in a large pan; fry onion until soft, about 10min. Stir in toasted, ground spices; cook for 2min more to coat onions. Add paste; simmer until most of the liquid has evaporated, about 10min.
Step 5
Add remaining 400ml coconut milk and 75ml of water; simmer for about 5-10min until thickened, add monkfish; simmer for 6-10min until fish is cooked through. Add cooked prawns for the last minute to heat through, or follow freeze ahead instructions. Serve with chopped coriander leaves and the naan breads.
Freeze ahead
Wrap cooled naan breads individually in clingfilm; freeze for up 3 months. To reheat from frozen, place on a baking sheet and reheat at 180° (160° fan) mark 4, for 10min. For the curry; after cooking the monkfish and before heating the prawns, cool the curry. Transfer to a freezeable container and freeze for up to 2 months. To serve, defrost thoroughly in the fridge and then gently bring the curry up to a simmer. Add the prawns to heat through.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
