Fish curry with wholewheat roti

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Ingredients (20)

WHOLEWHEAT ROTI

310 ml	wholewheat flour
250 ml	white bread flour
30 ml	canola oil
2.5 ml	salt
250 ml	water — warm
60 ml	margarine — melted
1	garlic cloves — crushed
	coriander — ﬁnely chopped

FISH CURRY

	oil
1	chilli — ﬁnely chopped
1	garlic cloves — ﬁnely chopped
1	— crushed
5 ml
2.5 ml	cumin
2.5 ml	coriander
10 ml	curry powder
10 ml	tomato paste
250 ml	low-fat plain yoghurt
800 g	hake — cubed
	salt and freshly grounded black pepper - to taste

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Method:

For the roti:

Combine the whole wheat and plain ﬂour, oil, salt and warm water in a bowl until a dough is formed. Knead on a ﬂoured surface for 1 minute.

Divide the dough into 6 balls and roll out into thin circles.

In a hot, dry pan fry each roti for 2 minutes. Flip over when bubbles form and fry for a further 2 minutes.

Melt the margarine in a bowl with the garlic and coriander in the microwave and brush the mixture over each roti.

For the fish curry:

Warm a little oil in a pan and fry the onion, chilli and garlic with the spices until the onion is soft. Add the tomato paste and stir well to combine. Simmer for 5 minutes.

Add the yoghurt and stir. Carefully place the ﬁsh in the mixture and simmer until cooked.

Season with salt and pepper and garnish with fresh coriander (infusing).

To serve:

Serve the curry with the roti, as well as sambal.