Fish Roti

The situation in Sri Lanka breaks my heart. I love the food and the country and the people. So praying things turn for the better.  So keeping them in my prayers along with locals who are living in Sri Lanka and going through a really tough Ramadhan. 

On our visit to Sri Lanka a few years back, I noticed these rectangular-shaped pastries in some of the tea shops and eateries. Even the Sri Lankan food stall on our road here in Male' had these during the afternoon tea time.  I never tried them but was curious about the taste so I googled it. I found some Sri Lankan videos and also on  Jehan's blog, Island Smile.

I  have often wondered how they turned it into a rectangle and discovered that it was the way it was cooked. The dough is kept in oil for a few hours and it makes the dough so pliable that you can spread it out with your fingers on a smooth surface. ( I did not throw the oil away, but strained it and used it when making curries.

 

I used a plate to spread it out

If you don't have a smooth surface like a Formica-topped counter or metal counter or anything like that, then spread some cling film on a clean surface and spread the dough on the cling film-covered work surface.  Or use a plate, simple!

Then once the filling is added, then rolled into a regular roll, by folding the sides in first, then rolling it up and sealing it. Then on a clean dry frying pan, the roti rolls are cooked over medium-high heat turning the roti's every 2-3 minutes. 

This is how the rectangular shape is achieved. It does take time and I did get the urge to just chuck it into the oven and bake but seriously the taste is so nice and it is worth the little effort. 

The recipe was adapted from these recipes found on YouTube and also from Jehan's fish roti recipe.

Author: Nammi

Fish roti

Ingredients

Dough

• 1 ½ cup flour
• 2 tbsp oil
• ½ tsp salt
• Hot water
• Extra ¾ cup oil

Filling

• 1 leek, finely sliced
• 1 fat clove garlic, grated
• 8 curry leaves, chopped
• ¼ - ½ scotch bonnet pepper, sliced
• 50g carrot, grated
• ½ tsp ground black pepper
• ½ tsp dried red chilli powder
• 1 can tuna, oil or brined drained
• 230 g potato, boiled and mashed
• A little lime juice
• salt to taste
• 4 tbsp oil

Instructions

Dough

1. Sift flour into a bowl or work surface, mix salt and then make a well in the centre. 
2. Add oil and add water a little at a time, mixing as you add. Once the dough starts to come together, knead to a smooth dough and shape it into balls. 
3. Flatten it and add these into a small bowl or container. 
4. Pour the extra oil over the dough balls, until all dough balls are submerged in the oil. Set aside for about 2-4 hours. ( do not throw the oil away, strain and use the oil for making curries and even roshi)

Filling

1. To make the filling, heat oil in a frying pan, add the leeks and garlic and saute’ till softened. 
2. Add the curry leaves, and carrots and tuna. Stir fry for a few minutes. Add scotch bonnet peppers, chilli powder and pepper and a little salt. 
3. Cook stirring for 5 minutes until you get a lovely aroma.
4. Stir in the mashed potato and mix everything together. Taste adjust salt and squeeze in lime juice and switch off. Cool completely.

Shaping and cooking the roti

1. To shape the roti, Take a piece of dough, and spread it out on a smooth surface. Even a plate will do. Use your fingers to smooth it out, no need for a rolling pin.
2. Spoon some filling onto the side close to you, fold the sides and then roll it up tightly. Repeat with the rest of the dough.
3. Once all the roti are done, take a frying pan ( no oil, a clean dry pan) place it over high heat and heat it up. Once hot, bring the heat down to medium. Place a few roti on the pan and cook for 2-3 minutes. Using a pair of tongs, turn it around, cooking each side, until the roti’s get the shape of a rectangular cube. Cook the two ends too by standing it upright.
4. Remove and repeat with the rest of the rotis.
5. Enjoy with a nice cup of tea.

Did you make this recipe?

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