Mauritian Roti With Fish Sauce Ala Denise Recipes
MAURITIAN ROTI WITH FISH SAUCE ALA DENISE
This is a favourite dish of mine. I've decided to share it so that everybody can enjoy it as much as I have.
Provided by Jett Farran-Ridge
Categories Breads
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the flour, salt, butter/margarine and add the hot water until the dough pulls away from the spoon.
- Don't make the dough too dry or too wet.
- The secret to good roti is to make the dough just right.
- Roll the dough into roughly crepe size pieces and brush with oil.
- Fold the roti into little square"packages".
- Brush the"packages" with oil again.
- Roll the roti out again into crepe size pieces.
- Oil both sides of the roti and fry (NOT deep fry) in a pan until slightly brown.
- Place in a bowl and repeat the above process with the other"packages" and place the bowl aside.
- Fish sauce: Fry onions and garlic until browned.
- Add the tomatoes and their juice and the can of mackeral and it's juice.
- Simmer until cooked to taste.
- Serve roti flat on a plate and then spread the fish sauce in the middle of the roti.
- The person then rolls his own roti and enjoys.
ROTI
Roti, a wonderful north Indian flatbread, is a perfect accompaniment to mop up curries. It is time-consuming to make, but very simple. Once you have made the dough you can set it to one side and finish cooking just before the meal. I rub the butter or ghee through the flour like a scone dough, which gives a light texture although not traditional
Provided by Dropbear
Categories Breads
Time 25m
Yield 8 roti
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flours, salt and baking powder, then add 100g of the butter or ghee and with your hands, rub this through the flour. Mix together the milk and eggs then gently combine this mixture with the flour. Knead the dough together lightly.
- Transfer to an oiled plastic bag and set aside for at least 30 minutes (the dough can be kept in the refrigerator overnight).Divide the dough into 8 portions and roll each out to a 20cm flatbread. Melt the remaining 50g of butter or ghee.
- Heat a frying pan until medium-hot. Brush each roti with a little butter or ghee and cook, 1 at a time for 2 minutes, turning frequently, until speckled brown and firm. Keep the cooked roti covered with tinfoil in a warm oven until all are cooked.
Nutrition Facts : Calories 325.8, Fat 17.3, SaturatedFat 10.2, Cholesterol 93.8, Sodium 297.6, Carbohydrate 36.4, Fiber 3.7, Sugar 0.3, Protein 7.8
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