Asian

Roti canai with yellow lentil curry

Name: Roti canai with yellow lentil curry recipe
Yield: 4
Cuisine: /asian
Ingredients: 4 cups (600g) plain flour; 2 tbs condensed milk; 1 egg, lightly beaten; 40g unsalted butter, softened, plus extra to grease; 2 cups (500ml) vegetable oil; Fried curry leaves, to serve; Fried shallots, to serve; Lime wedges, to serve; Sliced green chilli, to serve; 2 tsp yellow mustard seeds; 2 tsp curry powder; 1 tsp fennel seeds; 1 tsp ground turmeric; 4 garlic cloves, chopped; 3cm piece (15g) ginger, peeled, chopped; 1 tbs vegetable oil; 1 red onion, finely chopped; 1 sprig curry leaves; 1 cinnamon quill; 1 lemongrass stalk, halved and bruised; 3 dried chillies; 1 tomato, chopped; 1 cup (200g) yellow split peas or lentils; 1 cup (250ml) coconut milk; 3 cups (750ml) vegetable stock or water

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by Georgina Esdaile

Food Editor

May 25, 2022

delicious. Food Editor Georgie Esdaile puts her own spin on a classic Malay dish, packed with quintessential Malaysian flavours.

4 cups (600g) plain flour
2 tbs condensed milk
1 egg, lightly beaten
40g unsalted butter, softened, plus extra to grease
2 cups (500ml) vegetable oil
Fried curry leaves, to serve
Fried shallots, to serve
Lime wedges, to serve
Sliced green chilli, to serve

Yellow lentil curry

2 tsp yellow mustard seeds
2 tsp curry powder
1 tsp fennel seeds
1 tsp ground turmeric
4 garlic cloves, chopped
3cm piece (15g) ginger, peeled, chopped
1 tbs vegetable oil
1 red onion, finely chopped
1 sprig curry leaves
1 cinnamon quill
1 lemongrass stalk, halved and bruised
3 dried chillies
1 tomato, chopped
1 cup (200g) yellow split peas or lentils
1 cup (250ml) coconut milk
3 cups (750ml) vegetable stock or water

Method

1.

To make the roti canai, place flour, condensed milk, egg, butter and 1 tsp salt flakes in a stand mixer with the dough hook. Mix to combine, then gradually add 1 cup (250ml) water and mix until a soft dough forms. Knead on medium speed for 6-8 minutes until soft and elastic.
2.

Divide dough into 10 balls and grease each with a little butter. Place in a container just large enough to fit all the balls and cover with vegetable oil. Set aside for 2 hours to rest.
3.

Meanwhile, for the lentil curry, place the spices, garlic and ginger in a mortar and pestle and pound to a paste. Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring, for 3-4 minutes until softened. Add spice paste, curry leaves, cinnamon, lemongrass and dried chillies and cook, stirring, for 2-3 minutes until fragrant.
4.

Add tomato, split peas, coconut milk and stock and bring to just below the boil. Reduce heat to low and simmer for 55-60 minutes until split peas are tender and curry has thickened. Discard lemongrass, set curry aside and keep warm.
5.

Once the roti have rested, start rolling. Spread a little of the oil from the container onto a clean work surface. Take one ball of dough and press to flatten. Using your hands, stretch and pull the dough until it is roughly 40cm and very thin. Spread a little oil on the surface of the roti, and roll up tightly into a log, then coil it into a spiral, tucking the end under. Then use your hand to press down on the dough to flatten slightly. Rest for 5 minutes, then, either using your hands or a rolling pin, flatten the dough into a 20cm circle. Set aside and repeat with remaining dough.
6.

Place a non-stick frypan over medium heat. Brush pan with a little oil and add one roti, cooking for 2-3 minutes on each side until golden and cooked through. Repeat with remaining roti.
7.

Serve roti with curry, fried curry leaves, crispy shallots, lime and chilli alongside.