Get ready for your mouth to start watering...
We spent some time we published author and chef, Fatima Sydow, while she threw together a quick - and delicious - curry.
These pics are making us hungry:
_ Fatima's Flaky Roti _
_ Ingredients _
6 cups of cake flour
1 tsp of salt
2 -3 tbs sunflower oil
2 cups of warm water
150 grams of butter
_ Method _
In a large bowl, mix together the all ingredients, except the butter, until a soft dough is formed, if too sticky just add a little more flour, about 2-3 tbsp. Knead for a 2 minutes. Cover and allow to rest for 10 minutes.
Next, take bits of the dough to form a small balls and roll each one out on a lightly oiled surface to form a round big disc. Spread a thin layer of butter on the discs , roll them up to form a long thin sausage. Roll up each end of the sausage to form an s-shaped roll and then fold one side on top of the other.
Cover with cling wrap and place the roti in the freezer for 30 minutes or in the fridge for a few hours.Roll out each roti the size of a dinner plate again and fry in a hot frying pan until its golden and then turn over onto the other side (around 40 seconds on either side). Take the roti out of the pan and clap it with your hands to make it flaky. Serve with curry.
I try to roll out my roti dough as thin as possible and my surface is always oiled with a tiny bit of vegetable oil, my butter is room temperature , this ensures a very light , fluffy and crispy roti. Do not oil your pan when frying this roti. Do not use a small pan to fry roti. I use an electric frying pan or a very large non stick roti or normal pan.
• 1 kg of steak mince
• 3 onions, peeled and finely chopped
• 3 cardamom pods
• 4 cinnamon sticks
• 5 curry leaves
• 3 tbsp fresh garlic & ginger finely grated
• 1 tsp turmeric
• 3 tbsp roasted masala
• 1 tsp of chili powder
• Salt to taste
• 6 potatoes, peeled and cut into cubes
• 1 cup peas
• 3 tbsp fresh coriander roughly chopped
• 3 tbsp oil
METHOD Heat your oil in a large pot on medium to high heat. Add the onions, cardamom pods, cinnamon sticks and curry leaves and fry until golden. Add the minced meat and garlic & ginger and braise for 5 minutes, stirring occasionally.
Next, add a cup of warm water to the minced meat and cook on medium heat for about 30 minutes. Add the spices and salt then cook and stir for 10 minutes, adding a little water at a time to prevent the spices from burning. Add the potatoes with 2 cups of warm water and cook until almost tender, add the peas and simmer for 8-10 minutes. Sprinkle over the fresh coriander. Serve with basmati rice or roti. So delicious.