Roti Canai with Fish Curry (Printable Version)
Crisp flatbread meets spicy fish curry for a comforting Malaysian-inspired meal.
# What You'll Need:
→ Roti Canai
01 -
250 g all-purpose flour
02 -
1 teaspoon salt
03 -
1 teaspoon sugar
04 -
2 tablespoons condensed milk
05 -
1 tablespoon ghee or melted butter
06 -
180 ml warm water
07 -
3 tablespoons vegetable oil, for coating
→ Fish Curry
08 -
2 fish steaks (such as mackerel or snapper)
09 -
2 tablespoons fish curry powder
10 -
250 ml coconut milk
11 -
480 ml water
12 -
1 tablespoon tamarind paste
13 -
2 tablespoons vegetable oil
14 -
1 onion, sliced
15 -
2 cloves garlic, minced
16 -
2.5 cm fresh ginger, minced
17 -
1 tomato, chopped
18 -
2 sprigs curry leaves
19 -
Salt, to taste
# Steps To Follow:
01 -
Combine all-purpose flour, salt, sugar, condensed milk, and ghee in a large bowl. Gradually incorporate warm water while kneading until a soft, elastic dough develops, approximately 10 minutes.
02 -
Separate dough into 4 to 6 equal portions. Coat each portion with vegetable oil and transfer to a container. Cover with plastic wrap and allow to rest for at least 4 hours or overnight to relax the gluten.
03 -
On a lightly oiled work surface, flatten each dough ball gently. Stretch into a thin sheet, then fold the edges inward to create a square or gently coil into a circular shape.
04 -
Heat a pan over medium heat and add a small amount of ghee or oil. Fry each flatbread until golden brown and crisp on both sides, then gently press after cooking to achieve airiness.
05 -
In a saucepan, heat oil over medium heat. Add sliced onion, minced garlic, ginger, and curry leaves. Sauté until aromatic and softened.
06 -
Add fish curry powder to the pan and stir for 1 minute. Incorporate chopped tomato, tamarind paste, water, and coconut milk. Mix thoroughly.
07 -
Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes to blend the flavors.
08 -
Gently submerge fish steaks into the simmering curry. Cook on low heat until the fish is opaque and cooked through, about 7 to 10 minutes. Adjust seasoning with salt.
# Notes and Tips:
01 -
Allowing the dough to rest overnight creates a more supple and stretchable texture for the flatbread.
02 -
Use full-fat coconut milk for a richer and creamier curry sauce.