Roti Prata and Curry

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Scuba Steve
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Roti Prata and Curry

Post by Scuba Steve » Fri Nov 22, 2013 12:42 am

Is probably the most exciting and delicious new food I've tried in many years.

Has anyone ever made it? How? Also, it's served with curry. I've always hated curry but this curry was good, how do you make good curry?

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Re: Roti Prata and Curry

Post by myanmarbound » Fri Nov 22, 2013 12:51 am

how do you make good curry?


Get a book by Madhur Jaffrey for Indian curries; David Thompson for Thai and Sri Owen for Indonesian.
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Re: Roti Prata and Curry

Post by northern_goddess » Fri Nov 22, 2013 12:54 am

Steve, steve, steve... did you find out what kind of curry it was? Did the curry have a name?

These small details can have far reaching consequences to the final creation that ends up on your plate.
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Re: Roti Prata and Curry

Post by Scuba Steve » Fri Nov 22, 2013 1:01 am

The curry was called curry and it was brown and oily red and had chunks of stuff in it. Ihth.

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Re: Roti Prata and Curry

Post by bojangles » Fri Nov 22, 2013 1:17 am

Paratha.
Recipes online.
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And about the gassing thing-is that how your father ended it, head in the oven and all that or was it a hosepipe into the car?

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Re: Roti Prata and Curry

Post by Scuba Steve » Fri Nov 22, 2013 1:35 am

bojangles wrote:Paratha.
Recipes online.


The pictures look about right, thanks.

myanmarbound wrote:
how do you make good curry?


Get a book by Madhur Jaffrey for Indian curries; David Thompson for Thai and Sri Owen for Indonesian.


I'll look for them. I assume the Malay/Sing version is more like Indonesian?

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Re: Roti Prata and Curry

Post by northern_goddess » Fri Nov 22, 2013 1:37 am

Scuba Steve wrote:The curry was called curry and it was brown and oily red and had chunks of stuff in it. Ihth.

That's not terribly helpful but we might be able to work with it.
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Re: Roti Prata and Curry

Post by northern_goddess » Fri Nov 22, 2013 1:39 am

Is that a picture of the curry over on the travel journalism thread?
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Re: Roti Prata and Curry

Post by Scuba Steve » Fri Nov 22, 2013 1:51 am

Nah, it was more like this one

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Re: Roti Prata and Curry

Post by northern_goddess » Fri Nov 22, 2013 1:53 am

ok, if you can give me a bit more to work with. Some idea of the base (sauce) and the chunks in it and whether it had heat or not. We'll get you there.

From there you will start to explore the diverse world of curries and you will love it.
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Re: Roti Prata and Curry

Post by Scuba Steve » Fri Nov 22, 2013 2:01 am

There were some green bits and some chunky bits that were not meat. I look forward to your feedback.

I'm more concerned about the roti, really. I think it had a lot of gee (ghi? ghe? gey? butter.)

How do you make curry? Just curry powder in water and veggies?

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Re: Roti Prata and Curry

Post by section8 » Fri Nov 22, 2013 2:13 am

I love roti. There was a place in Honolulu that sold amazballs roti. It has since closed. But, if you to Honolulu 2002 in your time machine, let me know.

You should read up on curries. I practiced on Indian curries last winter and got a few of them down pretty well. There's a lot to figure out, and if you like to make chili, you'll like making curries.
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Re: Roti Prata and Curry

Post by northern_goddess » Fri Nov 22, 2013 2:15 am

Scuba Steve wrote:How do you make curry? Just curry powder in water and veggies?

Ewww, no. And I can't help you with the Roti.
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Re: Roti Prata and Curry

Post by Bill Barilko » Fri Nov 22, 2013 3:40 am

The pic is Malaysian Roti which is quite unique (very very flakey & rich) and quite unlike Indian Roti and nothing like Trinidadian either.

The dip for Malaysian Roti is quite unique as well-super easy to make.
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Re: Roti Prata and Curry

Post by auntie » Fri Nov 22, 2013 6:16 am

Agree, its roti cannai /roti chenai, a malay derivative of paratha, sometimes called prata, its basically bread and curry gravy with a few chunks of meat in it.
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Re: Roti Prata and Curry

Post by guruwil » Fri Nov 22, 2013 6:59 am

Malaysian Roti and curry is the second best food in the world after Peking Duck.

I often get Takeaway Laksa with Roti and curry and lobek on. Saturday night.
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Re: Roti Prata and Curry

Post by Lime_Pickle » Fri Nov 22, 2013 9:26 am

Both Sri Lankan and Madagascan roti is thick, like the Malaysian one, and I have a recipe for the former. No butter is involved, though (they use coconut instead), so it might not be as rich as the one you had.

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Re: Roti Prata and Curry

Post by bojangles » Fri Nov 22, 2013 11:05 am

The trick with curry is to get the right spices and get a balanced flavour from them. Read a few recipes and pay attention to how the spices are handled. It's an art.
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And about the gassing thing-is that how your father ended it, head in the oven and all that or was it a hosepipe into the car?

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Re: Roti Prata and Curry

Post by Scuba Steve » Fri Nov 22, 2013 7:46 pm

My Indian coworkers keep bringing me great stuff that their wives cook for them. I may ask one of them to get me a curry recipe. None of the guys can cook but their wives sure can. I thought roti prata was Indian until I told them about it and they looked puzzled.

I find this all interesting because my whole life I've thought Indian food was shit, until now. Opens up a whole new world of food to try and cook.

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Re: Roti Prata and Curry

Post by northern_goddess » Fri Nov 22, 2013 7:57 pm

Ok, it's your job to make this (take pictures too, obvballs) and post about it here. If it all turns out then I will try it as well.

Here's the Roti recipe: http://www.food.com/recipe/roti-canai-authentic-malaysian-recipe-270723 Be sure to read the hints in the Reviews section.

Here is a recipe for the dipping curry: http://rasamalaysia.com/images/Chicken%20Curry.pdf
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Re: Roti Prata and Curry

Post by ceylon_tea » Fri Nov 22, 2013 7:58 pm

Hmmm...Sri Lankan Roti. I haven't made it in a while. Must make it. Thanks Lime.

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Re: Roti Prata and Curry

Post by section8 » Fri Nov 22, 2013 7:59 pm

I've always had limited exposure to Indian food. My sister dated a guy fro Kerala for a while so I got to try some good stuff, but otherwise nowhere I've lived has had a lot of Indian food around. I decided to try learn more about it last winter. There's a million different things to try and the spice profiles are quite a bit different from what I was most familiar with.
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Re: Roti Prata and Curry

Post by Scuba Steve » Fri Nov 22, 2013 8:09 pm

northern_goddess wrote:Ok, it's your job to make this (take pictures too, obvballs) and post about it here. If it all turns out then I will try it as well.

Here's the Roti recipe: http://www.food.com/recipe/roti-canai-authentic-malaysian-recipe-270723 Be sure to read the hints in the Reviews section.

Here is a recipe for the dipping curry: http://rasamalaysia.com/images/Chicken%20Curry.pdf


Thank you! I didn't realize how easy the roti is. The curry will require a trip to the store, I don't have half the ingredients at home, most of my cabinet is stuff I use in Mexican and American food, oregano, thyme, basil, chiles, cayenne powder, etc.

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Re: Roti Prata and Curry

Post by Scuba Steve » Fri Nov 22, 2013 8:13 pm

section8 wrote:I've always had limited exposure to Indian food. My sister dated a guy fro Kerala for a while so I got to try some good stuff, but otherwise nowhere I've lived has had a lot of Indian food around. I decided to try learn more about it last winter. There's a million different things to try and the spice profiles are quite a bit different from what I was most familiar with.


Everything I had "Indian" always just tasted over seasoned and way too much cumin. The briyani I had in Malaysia was sort of like that, I prefer subtle flavors and it was like a kick in the mouth, but the curries and roti and some others I've tried recently are very subtle and flavorful.

Yesterday one of the Indians gave me some rice with egg his wife made, it was really good and he was giggling as I ate it because it's a very spicy dish, but I explained to him that it was mild heat for a Texan which he seemed to find interesting. He said he'll bring more for me next week, he's from somewhere in the south of India that I'm told use a lot of chile and heat in their dishes.

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Re: Roti Prata and Curry

Post by Chi_Rup » Fri Nov 22, 2013 8:15 pm

Not that this is definitely anything like it, but here's a South African Cape Malay curry which might share some DNA with what you're describing. The spice blend and the initial fry to release aromas is crucial, this one is more subtle than spicy but feel free to add chilli (dried red or fresh green). I'd also brown the chicken before adding the tomato. But you get the idea - crush a bunch of spices, fry them up with ginger, garlic and onion, add other stuff. Depending on what the spices are and what the other stuff is, your curry magically changes its name.

Gateway to curry making recipe with pics.

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Re: Roti Prata and Curry

Post by Scuba Steve » Fri Nov 22, 2013 8:22 pm

Yeah, definitely a trip to the Indian store nearby. Only ingredient I have of those is cinnamon and peppercorns.

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Re: Roti Prata and Curry

Post by Bill Barilko » Fri Nov 22, 2013 8:23 pm

South Indian is the Best Indian but most SE Asian blows Indian out of the water.
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Re: Roti Prata and Curry

Post by northern_goddess » Fri Nov 22, 2013 8:36 pm

This is a family recipe for a tomato-based chicken curry. I love it with raita. I've made it a lot of times and now I also mess about with the amounts of some of the spices to make it to my taste. Super simple to make. The mother of my exe's child is Indian from Pakistan and this is her mother's family recipe.

Chicken Curry

2 TBSP oil on bottom of pan
1 Serrano pepper, diced or substitue with 2 jalapenos (depending on the amount of heat you want)
1 whole onion, diced
2 cloves of garlic, minced
1 TBSP of fresh ginger, minced
2 TSP cayenne pepper (I add a lot more of this because I like it)
1 Tsp salt

Put all in pot and cook until onions are soft and spices release

Add:
1 TBSP curry powder
1 TBSP ground tumeric
1 TBSP ground corriander

Cook for a few minutes until spices release.

Add:
1 large can of diced tomatoes with juice from can
6-9 chicken thighs

Simmer for 30-40 minutes or until chicken is cooked (juices run clear when meat is pierced).

Serve over saffron rice and with Raita and Naan if you can get some good stuff.
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Re: Roti Prata and Curry

Post by leela » Fri Nov 22, 2013 9:33 pm

How do you make curry? Just curry powder in water and veggies?

Who are you? And what have you done with Scuba Steve?
Pass the wine...

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Re: Roti Prata and Curry

Post by northern_goddess » Fri Nov 22, 2013 9:35 pm

leela wrote:
How do you make curry? Just curry powder in water and veggies?

Who are you? And what have you done with Scuba Steve?

I know, right?!!
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Re: Roti Prata and Curry

Post by Scuba Steve » Fri Nov 22, 2013 10:04 pm

northern_goddess wrote:
leela wrote:
How do you make curry? Just curry powder in water and veggies?

Who are you? And what have you done with Scuba Steve?

I know, right?!!


Dood, Indian is not my forte. I just thought it was over-cooked shit with cumin on it before. I've been shown the light.

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Re: Roti Prata and Curry

Post by leela » Fri Nov 22, 2013 11:17 pm

It'd be a bit like me saying to you "How do you make chilli? Just chilli powder in water and minced beef?" Only not, because I'm not known for being as good a cook, or as interested in food as you are.
Pass the wine...

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Re: Roti Prata and Curry

Post by section8 » Fri Nov 22, 2013 11:35 pm

I think of some curries as chilis with s few different spices. The process is often similar and some of the same spices are used.
This is the only musical: the mouth. And hopefully the brain attached to the mouth. Right? The brain, more important than the mouth, is the brain. The brain is much more important.

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Re: Roti Prata and Curry

Post by ceylon_tea » Sat Nov 23, 2013 6:51 pm

Lime, thanks for reminding me about Sri Lankan coconut roti. Made them for lunch. It was yum.

Image

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Re: Roti Prata and Curry

Post by veronica_inheels » Mon Nov 25, 2013 5:33 am

i love roti canay. ( malasian one).

i was never able to make roti.

fortunately there is one place here - banana leaf , that makes a good one.

and here is the recipe. but i dont know how to flip it like that

http://www.youtube.com/watch?v=YMDpFaqykLg
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Re: Roti Prata and Curry

Post by veronica_inheels » Mon Nov 25, 2013 5:45 am

i want this, badly and now.

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Re: Roti Prata and Curry

Post by guruwil » Mon Nov 25, 2013 6:09 am

veronica_inheels wrote:i want this, badly and now.

Image


Oh yes, that looks like the real deal
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Re: Roti Prata and Curry

Post by northern_goddess » Mon Nov 25, 2013 6:27 am

That looks really good.
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Re: Roti Prata and Curry

Post by kotagiri_tea_planter » Mon Nov 25, 2013 7:00 am

Curries I make are usually cumin, turmeric, ginger, garlic, onions, ground chili powder, tomatoes, bay leaf.

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Re: Roti Prata and Curry

Post by auntie » Mon Nov 25, 2013 8:32 am

The best roti joint in KL.

Moorthys mathai, Sentral.
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Re: Roti Prata and Curry

Post by Scuba Steve » Mon Nov 25, 2013 10:33 am

veronica_inheels wrote:i want this, badly and now.

Image


Yep, that's the stuff. I will make it this week.

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Re: Roti Prata and Curry

Post by snowgirl » Mon Nov 25, 2013 5:38 pm

Chi_Rup wrote:Not that this is definitely anything like it, but here's a South African Cape Malay curry which might share some DNA with what you're describing. The spice blend and the initial fry to release aromas is crucial, this one is more subtle than spicy but feel free to add chilli (dried red or fresh green). I'd also brown the chicken before adding the tomato. But you get the idea - crush a bunch of spices, fry them up with ginger, garlic and onion, add other stuff. Depending on what the spices are and what the other stuff is, your curry magically changes its name.

Gateway to curry making recipe with pics.


Good pics. I wonder how this curry would be with fish instead of chicken. Or shrimp. Hmm...
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Re: Roti Prata and Curry

Post by Chi_Rup » Mon Nov 25, 2013 7:48 pm

I say give it a go!

I enjoy making fish curry, a bit like that one but with fewer spices so you can still taste the fish. Maybe lose the cardamom and cinnamon - the sort of earthy flavours that would drown a fish. Fenugreek seeds and powder often seem to be involved in fish curry instead. Firm fish like cod or monkfish is good so it's less likely to fall apart.

Learning what all these spices do individually and together is great fun. Imagine knowing all about that.

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Re: Roti Prata and Curry

Post by Kikilamour » Mon Nov 25, 2013 11:17 pm

ceylon_tea wrote:Lime, thanks for reminding me about Sri Lankan coconut roti. Made them for lunch. It was yum.

Image


ceylon, i want the recipe!! that looks excellent.

the following roti and curries remind me of my neighbour's. she used to drop by and give us her homemade rotis and goat curry. so delish.

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Re: Roti Prata and Curry

Post by ceylon_tea » Tue Nov 26, 2013 7:02 pm

Kikilamour wrote:
ceylon_tea wrote:Lime, thanks for reminding me about Sri Lankan coconut roti. Made them for lunch. It was yum.

Image


ceylon, i want the recipe!! that looks excellent.

the following roti and curries remind me of my neighbour's. she used to drop by and give us her homemade rotis and goat curry. so delish.


I used the recipe from Lime's link. Only thing is 3 cups of flour makes quite a few of them. I will cut the ingredients in half next time. I used fresh frozen desiccated coconut.

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Re: Roti Prata and Curry

Post by Scuba Steve » Wed Dec 04, 2013 8:08 am

I'm making this today

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Re: Roti Prata and Curry

Post by auntie » Wed Dec 04, 2013 8:17 am

myanmarbound wrote:
how do you make good curry?


Get a book by Madhur Jaffrey for Indian curries; David Thompson for Thai and Sri Owen for Indonesian.


David Thompson has a great Thai cook book, I'm not so much a fan of the other two.
[*]guruwil » Mon Oct 28, 2013 6:16 pm
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Re: Roti Prata and Curry

Post by myanmarbound » Wed Dec 04, 2013 8:55 am

Sri Owen, the recipes of hers that I've made have worked but they've not been stellar. Who else is there though for Indonesian food in English? That Charmaine something???
Testicles have an interesting texture -- I think because of the epidydimis -- but they don't have a lot of flavor of their own. VinnyD

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Re: Roti Prata and Curry

Post by auntie » Wed Dec 04, 2013 12:59 pm

Good question about Indo food, I too haven't seen a David T eqivalent...

Anyone else?
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Re: Roti Prata and Curry

Post by northern_goddess » Wed Dec 04, 2013 3:58 pm

Scuba Steve wrote:I'm making this today

We need details.
I can picture in my mind a world without war, a world without hate. And I can picture us attacking that world, because they'd never expect it.

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