Laxmi and Jayshri Ganda: Gujarati Fish Curry and Roti

Photo: Supplied

Ingredients

• 500gms fish fillets, 10cm sized portions
• 6 whole curry leaves, finely chopped
• 1 1/2 tablespoons lemon juice
• 1/2 tablespoon fresh coriander, chopped
• 2 teaspoons fresh green chilli, minced
• 1 teaspoon fresh garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon salt
• 1/2 teaspoon garam masala
• 1/2 teaspoon tumeric powder
• 1 1/2 tablespoons oil
• 1/2 teaspoon fenugreek seeds
• 2 cups tomatoes, blended, tinned or fresh

Method

Wash fish and pat dry. In a medium bowl, combine curry leaves, lemon juice, coriander, chilli, garlic, ginger, salt, garam masala and tumeric.

Add fish and combine with masala, cover with cling film.

Marinate for a maximum of 45 minutes in the refrigerator.

Heat oil in a large frypan on a medium heat, add fenugreek seeds for 1 minute or until golden brown.

Add tomatoes and simmer for 6 minutes.

Add fish and remaining marinade to gravy.

Cook for 2 minutes, turn fish, cover and cook for a further 2 minutes or until fish is cooked through.

Serve hot with your choice of bread, rice and/or condiments.

CHAPPATIS / ROTI

Photo: Supplied

Ingredients

• 2 cups white flour
• 2 cups wholemeal flour
• 1/2 cup oil
• 2 cups boiling water

Method

In a large bowl, combine both flours. Make a well in the middle, pour in oil and water.

Using hands, knead into a soft dough for 1-2 minutes. Portion dough into 1 and 1/2 tablespoon sized balls.

Using a patli or wooden board, flour the surface and ball, press lightly with palm of hand to make into a flat circle.

Using a rolling pin, roll into 15cm sized circles.

Heat a tarvi, flat plate or a non-stick frypan on a medium-high heat, cook one side of roti for 30 seconds and the other for a 1 minute.

Finish by cooking the first side again on a high heated grill or jardi for 1 minute or
until it puffs.

Serve hot with butter.