For the Naan bread (this will make 6-8 medium-sized naan breads)
10g (2tsp) instant yeast
For the Naan bread: Whisk the yeast and sugar into the water and allow to stand for a few minutes until foamy.
Add 2½ cups flour and salt into the bowl of a stand mixer fitted with the dough hook attachment.
Pour in the yeast mixture, yogurt and oil. Knead on low speed until the dough comes together. If the dough is very sticky add more flour.
Allow to knead until the dough is soft and smooth. Cover with a damp tea towel and allow to rise for 1 hour.
Once risen, break off small handfuls of the dough and roll out on a floured surface.
Heat a large skillet then add the dough. Cover with a lid and allow to cook for 1-2 minutes until the dough is blistered. Carefully flip over and allow to cook for another 1-2 minutes on the other side.
Remove from the pan and brush with melted butter.
For the curry: Season the shrimp with salt and garam masala and toss well. Heat a tablespoon of oil in a large, deep frying pan and brown the shrimp on both sides. Remove and set aside.
To make the sauce, melt the butter in the pan then add the onions. Cook until soft and translucent. Add the garlic, ginger and spices and cook for another 30 seconds.
Add the stock, sugar, cream and lemon juice. Bring the sauce to a simmer then allow to cook for 7-10 minutes or until the sauce has reduced slightly. I prefer the sauce to be a little looser in consistency but you can thicken the sauce with cornstarch/corn flour if you prefer a thicker sauce.
Once the sauce is the consistency you like, add the shrimp back in to the sauce and allow to cook for 1-2 minutes. Season to taste.