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!





  • 4 cups of flour
  • 1 tablespoon of salt
  • 1/4 cup of vegetable oil
  • hot water
  • spray cooking oil for cooking


  • 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



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!

Cover the dough with a clean dishcloth, let the dough rest for about 5-10 minutes,  while you prepare  the non-stick pan by heating up on medium to high heat and spray with cooking oil.
Break the dough into slightly larger than golf ball sized bits. Dust your hands with flour then work this small circle into a round shape then place onto floured work top and roll into a flat round disc. Make sure the roti is rolled as flat as possible. Thick rotis will take longer to cook and are often too heavy to rise resulting in uncooked tasteless roti.
Place roti into the hot pan and let it cook for around 5-8 seconds. Turn over and cook both sides until spotted with brown. Make sure to spray the pan with oil each time before cooking the next roti, repeat until all roti are cook.
Heat oil in a pan over medium to high heat, cook onions until soft and translucent. Add garlic, ginger, curry leaves and chillies until changes lightly in color.
 Add salt, tumeric, garam masala and add potatoes cubes and a bit of salt. Stirring occasionally until the potatoes are soft. Give it a quick stir then add the corned beef.
 Cook for about 10-15 mins until the potatoes are cook. This is a dry curry so make sure there are not too much sauce.
This dish is best served with Roti.

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