Method

Make naan breads, sieve flour, salt & baking powder together in a large  bowl. Mix together coconut milk & the item milk plus half the oil, then gradually stir into the flour. Bring together to make a thick dough & knead for 10 mins to make a smooth and pliable dough.

Divide into 115 g pieces & cover with a damp tea towel to stop it drying out.

Mix finely chopped garlic with the other half oil in a bowl, roll out a piece of dough into a rough 10 cm (4 in) circles,  brush garlic oil all over the dough then sprinkle over fresh coriander, fold naan over into a semicircle, enclosing filling. With straight side nearest to you, roll with a rolling pin into a teardrop shape about 5 mm (¼in) thick, set aside under damp tea towel.

Dry fry spice mix with coriander seeds, cumin seeds & star anise tossing until they start to smoke, remove & grind to a powder in a pestle & mortar or a spice grinder, add turmeric & set aside.

Make the paste by blitzing in a food processor the tomatoes, garlic, ginger, chillies & coriander stalks to a paste, then stir in sugar & tamarind & set aside.

Heat a dry frying pan on a med heat & cook naans individually for 3 to 4 mins on each side or until they colour nicely, keep warm in the oven set very low, until all are done.

Heat a wok (is best) or high sided frying pan is good, add oil & fry onion med brown, add spice mixture & stir in, then add paste mixture & stir well then simmer for about 10 to 12 mins, keep stirring not to allow to stick & burn.

When nice & thick add coconut milk & simmer for about 5-10 min until thickened, if too thick loosen with water add monkfish & simmer for 6-10 min until fish is cooked through, add cooked prawns then take off the heat & stir in carefully not to break up the fish, serve with garnish.