Try this incredible, spicy recipe at home, complete with homemade roti!
Soak dried chillies in hot water until soft. Place chillies, onion, garlic, galangal, ginger, lemongrass and coriander into a blender. Blend to a paste.
Heat a heavy based pan. Add oil and then fry the paste adding the fresh chilli and lime leaves. Mix and cook for 3-4 minutes, until fragrant. Add steak, stir in coconut cream and then the curry powder. Add the water, desiccated coconut and thick caramel. Stir and simmer for 2 – 3 hrs, or until meat is tender.
Serve with fresh roti bread.
Roti Bread (Makes: 8 - Time: 3hrs and 30mins):
Mix the salt into 1 cup of water. Sieve the flour into a bowl & make a well in the centre. Add the egg, stirring to form a crumbly dough, then gradually work in the salted water. Knead for about 15 minutes until the dough is silken, soft & tender.
Roll the dough between cupped hands to make a large oval. Squeeze off small balls about 4 cm in diameter & rolled with cupped hands to smooth the surface. There should be 8.
Transfer to a bowl & cover in the oil, leave to steep, covered in a warm place for at least 3 hours or overnight.
Oil the bench & hands well with some of the oil from the bowl. Take out one of the dough balls & press it against the bench with two or three fingers spreading the dough to make a disc about 15cm in diameter. Now cast the dough by holding one edge of the disc and using a throwing motion and the weight of the dough itself, stretch until it is as thin & film like as a strudel or filo pastry.
Sprinkle with a few of the chopped spring onions and grated jerky, then pick up one edge of the stretched pastry disc with one hand & drape it gently down into the palm of the other hand in a circular motion, twisting & rolling it from the centre of the palm outwards to form a snail-like pastry. Cover with a cloth & repeat the process with the remaining dough balls.
Then flatten each snail to make a disc about 10 cm in diameter & 5 mm thick. Cook by frying in a heavy-based frying pan over a low heat with a smear of the oil. Shuffle the pan to prevent the roti from sticking. Allow to cook & colour for 3 – 4 minutes either side. If you use a very large pan, you can cook two or three roti’s at a time.
Keep in a warm place while you cook the remaining roti, but do not cover lest the loose their crispness.
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