curry gravy for roti canai
ta
Thanks in advance.
DC
5tbsp coriander seeds
1tsp fennel seeds
1/2 tsp cumin seeds
1/2 tsp black peppercorns
1 stick cinnamon
2 cardamoms
2 cloves
16 dried chillies
Dry fry & pound. Add 1/2 tsp turmeric powder to mixture after & store in
air-tight jar.
DC.
ta <tam...@earthlink.net> wrote in message
news:PGfE9.7991$OZ4.8...@newsread1.prod.itd.earthlink.net...
Jean B.
>
> Anyone know an easy recipe for the curry gravy that is used for roti canai?
> Thanks in advance.
Hehe. We have been discussing this in the Malaysian Curry thread.
Use google and check back a bit.
Jean B.
Steve
"DC" <nospam.displ...@ntlworld.com> wrote in message
news:lHnE9.312$FZ.5...@newsfep1-win.server.ntli.net...
> try using Southern Indian meat curry powder, add a old chicken & potatoes.
>
> 5tbsp coriander seeds
> 1tsp fennel seeds
> 1/2 tsp cumin seeds
> 1/2 tsp black peppercorns
> 1 stick cinnamon
> 2 cardamoms
> 2 cloves
> 16 dried chillies
>
> Dry fry & pound. Add 1/2 tsp turmeric powder to mixture after & store in
> air-tight jar.
>
> DC.
Could someone tell me what this dish is? Is it hot, like a vindaloo, and is
it a sauce in it's own right.
Steve
Jean B.
Well, here it is a mild chicken curry. Very nice-tasting, better
tasting than the chicken curries served at the same restaurants.
Usually you get one bony piece of chicken and a piece of potato in
this wonderful curry sauce (assuming one can admit that there are
wonderful mild curries in addition to wonderful spicy curries), and
you dunk/scoop it up with pieces of roti canai (is this how you are
supposed to do it????). Roti canai is a very thin pan-fried
bread.... That looks pretty easy to make, it is getting the right
curry that is a problem.
Jean B.
ta
Thanks DC and Jean B:
I know that thai red curry paste can be cooked up with a little oil and then
add coconut milk, but I am wondering how and what kind of chicken stock can
be added (if any). Also I think that the malay curry gravy for roti canai
tastes a little better than the thai roti gaeng gravy (naam gaeng). Perhaps
more indian spices in the malay version than the thai?
Jean B. wrote in message <3DE21344...@rcn.com>...
DC
olden days of the British Colonial rule) by Southern Indian
workers/coolies/labourers etc. Southern Indians & Tamils first started
making this dish & the local Malays etc picked up on it. The best Roti
Canai/Prata are still the ones made by Southern Indians & Tamils. The roti
is made with flour, water, salt & ghee the night before & rested. Early the
next morning, the dough is kneaded again, flip & tossed in the air like
pizza base & stretched out before folding into either a square or round
shape. This allows as much air as possible into the folded layers. It is
then fried over a hotplate with plenty of ghee until crisp on both sides.
You then use both hands to 'clapped' it together to break up the crispy
firmness of the roti & served with Southern Indian or Tamil chicken curry.
This curry recipe (see my earlier posts) uses old chicken rather than young
chicken + potatoes as it provides more flavour to the curry 'stock' sauce.
Hence often boney chicken is found in the sauce.
note* Jean B : i forgot to tell you that if you had Roti Canai in a Malay
rest. then it might be a 'slightly more' Malay tasting sauce. But if you've
had it in it's real sauce ie. Southern Indian or Tamil, it'll def. taste
different from Malay chicken curry sauce. Sorry! slipped my mind doh..
Roti Canai can also be found in Thailand with another local name?? & i've
seen it sold in street stalls in BKK as a sweet dessert with bananas etc. In
the south where there are more muslims, you might have come across it served
with Masssaman sauce which is deep red in colour. But the original Southern
Indian or Tamil version ROCKS big time !! It's often compared to French
croisant because it's fluffy & crispy at the same time. Pratha is also
another name for it but i think it's more popular in Singapore. While in
India... a paratha is not the same as it's much tougher & slightly darker,
maybe using a different flour?
Roti is a general name for 'Bread' and the West Indian namely Jamaicans have
a version called Roti which is served with either chicken curry or goat
curry etc. This is rolled up in a much tougher & less flaky bread & i think
it isn't fried over a hotplate & it looks more like a greek or
middle-eastern round flat bread. Roti with curry was also brought to the
West Indies by Indian migrant workers in ye olden days of the British
Colonial rule.
So thanks to the Southern Indians & Tamils by way of British Colonial rule
that we are now enjoying Roti Canai.
Ps. you can buy frozen ones sold in packs of 5 in the deep freezers in Asian
supermarkets (where available) Make sure they are the uncooked ones & made
in either Malaysia or Singapore. (the pre-cooked ones are chewy & rank!)
Simply remove & fry over a very hot non stick frying pan until crisp &
golden. Serve with your favourite curry sauce if you don't have Southern
Indian Roti Canai curry sauce.
DC.
<maybe i should be known as DI instead?! Hwahahaa.>
ta <tam...@earthlink.net> wrote in message
news:JKrE9.371$ta5.1...@newsread2.prod.itd.earthlink.net...
ta
Kool, someone likes roti as much as me! The Thai version is called "roti
gaeng" - "gaeng" is Thai for curry, and its basically the same as roti canai
but not as good tasting as in Malaysia IMO. Yeah it is common in southern
Thailand but harder to find in BKK.
DC
always have it with the roti the next day. We eat it with every chicken
curry meal we have.
DC.
ta <tam...@earthlink.net> wrote in message
news:ZNzE9.894$yy.2...@newsread1.prod.itd.earthlink.net...
Jean B.
really grateful that you take the time to try to educate us.... I
have not seem the "pizza twirling" mentioned in any of the recipes I
have uncovered, and I did think that the results of those recipes
would be a lot thicker than what I have eaten. By the way, those
frozen ones that you just fry up also seem to be MUCH thicker then
those I have eaten. The latter are VERY thin. Anyway, I wasn't
tempted to get the frozen ones, because they contained margarine....
Maybe I should trek out to a couple of other Asian stores this
afternoon and see what they have.
As for the sauce, you are probably right. I wonder exactly how they
would vary? It occurs to me that I DO know the owner of another
Malaysian restaurant. I have not had his roti canai, since I
concentrated more on dishes that were redolent with belacan. If I can
get to the now-moved and relatively inaccessible restaurant and they
have a good version, maybe I can pick his brain a bit.
So, could you use a recipe for Opor Ayam, or would those be entirely
inappropriate????
Jean B.
DC
that in ages & will probably have to make it this weekend instead of chicken
curry.
Here are a few brands of frozen roti in my freezer. They're OK & convienient
to use.
Kawan brand - Malaysian
Roti Paratha
no artificial preservatives
wheat flour, veg oil, margarine, water & salt.
PA Food - Malaysian
Puri Pratha
no artificial preservatives
wheat flour 50%, sugar, salt, water, veg. margarine & baking powder E500,
etc.
Here's the recipe for home made ones.
350g plain flour
1/2 cup water & mix in 1tsp salt
5tbsp cooking oil (you can also add a little ghee into it if you want it
like the South Indians do)
Combine above in a bowl & knead well till smooth. Divide into balls about
100g each & rub margarine(i would use ghee!) around each ball. Makes 9-10.
Cover with moist/damp towel & rest overnight for next morning's breakfast.
Make sure your ghee isn't too rancid as it tends to in hotter climates or
maybe it's been sitting on the shelves for too long.
You'll need a large work surface, veg/ghee oil to oil the work surface.
Flatten 1 dough into a circle with the palm/heel of your hand, hold the
edges & flip in the air like you'd do with a pizza base until the dough is
quite thin, throw it down on your work surface, spreading gently & pulling
the edges so that it's as thin as it gets.(about 2ft in diameter!) Fold
opposite ends towards the middle so they overlap. shape roti to a circular
shape & fry on a very hot griddle pan with ghee/oil. Press down while
cooking until golden brown then flip over & fry the other side. The
thickness of the roti depends on your skill & stretching the dough out &
folding it over. When done correctly, it rises slightly when you fry the 2nd
side as it puffs up.(aka puff paratha) Some people 'put less air into the
dough' & like it as thin as poss. which will be very crispy. It's up to you.
As for using Opor Ayam sauce.... it's pretty much up to you. If you like it,
use it. But if you like it in it's original 'form'... try it with South
Indian curry, which is pretty watery & has very little coconut if not none
in it.
DC.
ean B. <jb...@rcn.com> wrote in message news:3DE350E8...@rcn.com...
ta
DC - What exact base do you use for your suggested curry mix? I am
particularly interested in what kind of chicken stock to use and how much,
relative to whatever amount of coconut milk to use. Thanks again.
DC wrote in message <0EHE9.3032$IH.4...@newsfep2-win.server.ntli.net>...
DC
There's the curry powder mix, simply make chicken curry with this using an
old chicken (incl. bones & all) for more flavour. I usually cook this dish
by 'eye' as i've been taught how to. So here goes.
1 whole old chicken, quartered or cut into pieces.
2 onions sliced (Indian onions are really hot, so use whatever that's
similar where you are)
2tbsp South Indian meat curry powder.
potatoes.
1/2 cup or rice bowl coconut milk
2-3 cups/rice bowls of water or enough to cover, depending on the size of
your pot.
Rub some of the curry powder into the chicken pieces, the rest of it mix
with a little water to form a wet paste. Fry the onions with the wet paste
in oil. When it is fragrant, add the chicken pieces & fry till lightly
cooked/changes colour* making sure not to burn the spices. Add potatoes &
coconut milk & water to cover the lot. Bring it to a boil & reduce heat to
simmer for 1-2hours. Keep an eye on it, stirring occasionally & top up with
water or stock if it gets too 'dry'. (* the other way is to pour in the
coconut milk & water, then add chicken & potatoes)
This is a very thin & very 'watery' curry so it's good for roti. If you like
it thicker... i would suggests you add 1-2tbsp of coconut cream from a block
or packet before serving. Since this is a 'watery' curry, you might need to
use even more spices if you like it hot & spicy.
Other useful notes*
No need to use chicken stock unless you can't get a old chicken.
The curry powder spices must be strong ie. use good spices, not stale or old
spices.
Some people mix in a little water to the spices to make a wet paste before
frying with the onions. Others esp. the Malays & Thais use a little coconut
milk to fry the spices.
Leave it for a few hours after cooking... like everything, it taste better
the next day when the sauce has more time to settle but of course eat it
within a few days. I've seen some roti places heat up the curry everyday or
maybe it's on a gentle simmer 24/7 & add newer curry to it. BUT this can
only be done if you're not using too much coconut milk in it, otherwise
it'll go rancid & you'll be having a belly horrible tummy.
Hope this helps...
DC.
ta <tam...@earthlink.net> wrote in message
news:NwUE9.2628$ta5.3...@newsread2.prod.itd.earthlink.net...
Jean B.
DC--
I frequently add some of the oil to my spice mixture, thinking it will
be fried in oil anyway.... What kind of oil would be used? I need to
collate all of your useful posts on this and the other thread, and
then I'll have to produce something. I did not get a chance to go
look at roti canai (is that the plural too?) yesterday, because I had
to do, ugh, yard work. Now it is snowing. I wish I had all the
ingredients to make the curry today.
Jean B.
DC
never added oil to the spices before frying. I would guess the reason being,
it'll fry too quickly & hence burn the spices. Water is always used to make
a wet paste & often fried with sliced onions etc to release the fragrant
flavours before any meat or coconut milk is added. Like i say... the Malays
& Thais fry the spices(dry powder or wet spices) in oil & immediately add a
little coconut cream/milk to make a wet frying paste in the pot/wok until it
is fragrant before carrying on. This is the way of the old wisedom ones &
i'm just carrying on the tradition.
Veg oil is used these days... in Southern India & Malaya (ye olde days) i
think coconut oil was used as well but you can imagine what's thats gonna do
to you now. Roti Canai is plural i think as i've always asked for satu(1) or
dua(2) roti when in Malaysia or Singapore in the past.
Snow already.... you must be quite up north? i'd be lucky to see snow this
winter in London.
Let me know how you get on with your curry.