This is a recipe that my son Fijian grandmother would make on special events or family get together; nobody makes it like her! and since she never uses exact measurements, I’ve tried to guess it as best as I can. The roti is a flat bread that is used to eat the curry. This can be quite time consuming to make. However, I promise that it is worth it. Plus, you can freeze the roti in foil and the curry in individual plastic bags for quick and easy meals during the week!
INGREDIENTS – Serve 4
- 4 cups of flour
- 1 tablespoon of salt
- 1/4 cup of vegetable oil
- hot water
- spray cooking oil for cooking
CORN BEEF CURRY
- 500g Canned Corned Beef
- 2 Medium Onions Slice thinly lengthwise.
- 10 Curry Leaves
- 4 Cloves Garlic finely minced
- 1/4 Inch Ginger finely minced
- 2-4 Small Green Chillies (optional) slice in half lengthwise
- 1/2 Teaspoon Tumeric
- 1 Teaspoon Garam Masala
- 3 Medium Size Potatoes, cut into small cubes
- 1/2 Cup Water
- 2 Teaspoon Vegetablle Oil
- Salt To Taste
TO MAKE YOUR ROTI
Sift flour into heat proof bowl and add salt. Add boiling water gradually from the kettle to the flour, stirring all the time. The water must be boiling or you will end up with hard roti. Add enough water to make a dough that starts to hold together. You will need to wait a few minutes for dough to cool down before kneading it into a rough ball . If it is sticky then add a little flour until it is soft and manageable.
Add oil to make a smooth dough, knead the dough until a soft pliable dough is formed.This could take up to 5 minutes or a little more. Keep kneading the dough until a soft dough forms. Like most breads the key to soft bread is a dough that is well kneaded!