Flu in the house is almost over, now its fussy one's turn although his is quite mild and is in good spirits . Thank you to those who took the time to stop over and all the well wishes :). My mouth still feels like cardboard.
These little rolls are sold in some of the shops that sells local snacks. I have tried to replicate it so this is my version of it. During Ramadhan these local snacks are very popular as you need something to nibble during the night when you are feeling a bit hungry. My mum always makes one or two savoury and one sweet snack during Ramadhan to break the fast at the end of the day.
Recipe : Curried Rolls
1 1/2 cups plain flour sifted
3 tbsp butter or margerine
a little water
1 medium size onion
1/2 tsp grated ginger or paste
1 clove garlic
2 cans of tuna , oil or water drained
1/3 cup frozen green peas thawed ( or use canned if you dont have any or fresh for those fortunate enough to have fresh )
2 tsp Curry powder ( I used Maldivian roasted curry powder and once used A brand curry powder )
1/2 tsp red chilli powder
1/2 tsp ground black pepper
1 tsp ground cumin
pinch tumeric powder
1/4 scotch bonnet ( optional) finely chopped)
5-6 curry leaves
juice of half a lime
Prepare the pastry : Sift flour into a bowl, rub the fat in then mix in the beaten egg. Add a few tablespoons
( one spoon at a time) till it comes together . Knead and leave to rest, covered with a damp cloth till you prepare the filling.
For the filling, heat oil in a pan or frying pan, and soften the onions til they start to go golden and caramelize. Add curry leaves and fry for an extra minute to release their aroma. Lower heat add garlic , ginger, scotch bonnet chillies ( if using) curry powder, tumeric,chilli powder, pepper, cumin and about 3 tbsp water and cook till the raw smell disappears. Flake in the fish and the peas into the pan and stir well, add one more tablespoon of water , I dont want a very dry mixture. Finally taste add salt and a good squeeze of 1/2 lime juice. Switch off and let the mixture cool.
Divide the pastry dough into about 20 small balls, roll into small thin circles. Place about 2 teaspoons of filling at one end of the circle ( be generous, I hate bitting into a pastry and trying to find my filling, want a bit of filling in each bite, not hiding in some corner ).
Bring the sides in , then roll from the filling side to the other end. Brush a little water on the edge and seal the end. Repeat with the rest .
You can fry these immediately or store in the fridge till its time to eat and then fry, or freeze till you feel hungry .
Heat a fryer or deep sauce pan or wok till hot, fry the rolls in batches till golden . Drain on kitchen paper and serve.