Ingredients

• 500g ‘00’ plain flour
• 1 egg
• 250ml water
• 1 teaspoon salt flakes
• 1L vegetable oil

• 1 tablespoon coconut oil
• 4 eschalots, finely sliced
• 2 cloves garlic, minced
• 2 spring onions, sliced
• ½ bunch garlic chives, finely chopped

• 1 tablespoon cumin seeds
• 1 tablespooncoriander seeds
• 2 teaspoons fenugreek seeds
• 1 teaspoon dill seeds
• ½ teaspoon black peppercorns
• 1 cinnamon stick
• 3 cloves
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala

• 1 tablespooncoconut oil
• 1 brown onion, finely sliced
• 3 garlic cloves, chopped
• 2green chilli, finely chopped
• 1 teaspoon dried red chilli flakes
• 2 tablespoons curry powder
• ½ cup curry leaves
• 1 teaspoon brown mustard seeds
• 1 teaspoon fenugreek seeds
• 2x270ml cans coconut milk
• 1 tablespoon toasted rice
• 1 tablespoon desiccated coconut, toasted
• 2 teaspoons bonito flakes
• Salt flakes, to taste
• Lime juice, to taste

• 4 eggs
• Vegetable oil, for frying
• Lime wedges, to serve
• Fresh coriander, to serve

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Method

Preparation: 50 minutes, plus 1 hour for dough to rest
Cooking: 1 hour 10 minutes

1. For roti, mix all the ingredients (except oil) together until well combined. Knead on a lightly floured bench for 5-10 minutes. Cut into 16 equal pieces, roll into balls and place in a deep baking dish. Pour over oil to cover and allow to rest for one hour.

2. For roti filling, heat coconut oil and fry eschalots until tender, add garlic and cook for a minute longer. Season with salt. Allow to cool slightly, toss through spring onions and garlic chives.

3. Spread one ball of roti dough out with the palm of your hands to a thin circle. Fill each roti with a little of the filling in the centre of the roti. Fold in the edges onto themselves to cover filling and to make a rough rectangle shape. Heat a large frying pan over high heat and fry for 1-2 minutes each side until golden and crisp. Repeat.

4. For curry powder, place cumin, coriander, fenugreek, dill, peppercorns, cinnamon and cloves in a large frying pan over low heat and cook for 10 minutes, shaking pan occasionally until spices smell fragrant. Allow to cool and grind in a thermomix, spice grinder or mortar and pestle until a fine powder. Stir through turmeric and garam masala.

5. For curry, heat coconut oil in a large frying pan and cook onion, garlic, chilli, curry powder, curry leaves, mustard and fenugreek for 5-10 minutes until onions have softened. Add coconut milk and cook on low heat for 15-20 minutes. Toast coconut and rice until golden, grind to a fine powder in a thermomix, blender or mortar and pestle and add to the curry with the bonito flakes, stir through. Season with salt and lime juice.

6. For eggs, place eggs in a saucepan of boiling water and cook for 5 minutes. Plunge into an ice water bath to stop cooking. Peel and pat dry with paper towel. Heat 1cm of vegetable oil in a frying pan and fry eggs until golden. Drain.

7. Top curry with coriander. Serve roti and lime wedges on the side.