Naan Pot Pie Curry

Also called Fish Head Curry with Special Roti Naan

Naan Pot Pie Curry (anime) — Anime, Episode 23

Anime, Episode 23

Chef: Akira Hayama
In the manga: Chapter 58
In the anime: Episode 23
Cuisine and type: Various, Curry

Naan Pot Pie Curry is a dish made by Akira Hayama during the 43rd Annual Tōtsuki Autumn Election's Preliminary Round.

Made exclusively by Hayama, this spicy dish will blow your mind away before you even taste it! Covering with Roti Naan, this dish is made with naturally cultivated Holy Basil, a sacred spice that can only be found in the South Asian region. With the combination of yogurt, basil, and rare spices that are never found in Japan, this dish will make you feel the sensational taste of the spice.

Real-world dishes

Real facts

Fish head curry is a dish in Singaporean and Malaysian cuisine with Indian and Chinese origins. The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables, such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.
Curry (/ˈkʌri/, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including turmeric, cumin, ginger, and fresh or dried hot chilies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree.
Pot pie is a variant of meat pie with a top pie crust, sometimes a bottom pie crust, consisting of flaky pastry.
Naan is a leavened, oven-baked flatbread found in the cuisines of the Middle East, Central Asia, and South Asia.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

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Wiki recipe, completed by Totsuki AI

Naan Pot Pie Curry (Sea Bream Head Curry)

Hayama's preliminary dish — fish head curry sealed under a naan lid that releases the aroma of holy basil when broken

Difficulty
Total time: 2 h
Hands-on: 1 h 30 min
Cost: ¥¥¥¥
Servings: 4

Equipmentheavy pot, 4 oven-proof bowls, oven, rolling pin

Tastespicy, herby, comforting

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

Fish head curry

1 sea bream head, halved, plus 300 g fillet in chunks (amount estimated)
2 tbsp neutral oil (added by Totsuki AI)
1 onion, sliced (added by Totsuki AI)
3 cloves garlic, grated (added by Totsuki AI)
1 thumb of ginger, grated (added by Totsuki AI)
1 tsp fennel seeds (amount estimated)
2 stalks lemongrass, bruised (amount estimated)
1 cinnamon stick (amount estimated)
2 tbsp curry powder (added by Totsuki AI)
2 tomatoes, chopped (added by Totsuki AI)
200 ml coconut milk, thick (amount estimated)
150 g yogurt (amount estimated)
300 ml fish stock (added by Totsuki AI)
1 tbsp tamarind paste (added by Totsuki AI)
1 handful holy basil (amount estimated)
salt, to taste (added by Totsuki AI)

Roti naan lid

250 g flour (added by Totsuki AI)
½ tsp baking soda (amount estimated)
1 tsp baking powder, sifted (amount estimated)
½ tsp salt (added by Totsuki AI)
100 g yogurt (added by Totsuki AI)
80 ml milk (added by Totsuki AI)
1 egg, beaten, for brushing (added by Totsuki AI)

Method

+ step written by Totsuki AI.

1
Mix the naan ingredients into a soft dough and rest for 1 hour.+
2
Fry the fennel, cinnamon and lemongrass in the oil, add the onion and cook until golden, then the garlic, ginger and curry powder.+
3
Add the tomatoes, fish stock and tamarind and simmer for 10 minutes. Add the fish head and simmer for 15 minutes, then the coconut milk, yogurt (whisked) and fillet chunks for 5 minutes. Season and stir in half the basil.+
4
Heat the oven to 230 °C. Divide the curry and remaining basil between oven-proof bowls.+
5
Roll the dough into lids slightly larger than the bowls, drape over and press to seal. Brush with egg and bake for 12–15 minutes until puffed and golden.+
6
Break the naan lid at the table to release the basil aroma, and eat the curry with the bread.+