Makes 2

15ml red wine vinegar
5ml sugar
1 red onion, sliced
2 readymade naan breads
10ml olive oil
Salt & milled black pepper
15ml oil
10ml ginger, finely grated
5ml garlic, crushed
250g button mushrooms, thickly sliced
30ml tandoori curry paste
100ml smooth cream cheese
15ml white and/or black toasted sesame seeds
a few fresh coriander leaves
some lime wedges

  1. Place the vinegar, sugar and onion slices in a non-metallic bowl. Stir to combine and set aside for 20 minutes
  2. Preheat the oven to 180°C. Place the naan breads on a baking sheet, brush with oil and season with salt and pepper. Bake in the oven for 5-7 minutes.
  3. Meanwhile heat the balance of the oil in a pan and gently fry the ginger and garlic for 1-2 minutes. Add the mushrooms and fry for 3-4 minutes.
  4. Stir in the tandoori curry paste and cook for 1 minute.
  5. To assemble, spread the cream cheese over the warm naan bases. Drain the onions and scatter over the naans. Top with the mushrooms, sesame seeds and fresh coriander.
  6. Serve with fresh lime wedges.