Soft roti jala with fine, delicate net-like texture paired with thick, rich beef curry sauce. This traditional dish combines tender, pillowy pancakes with aromatic, creamy curry, perfect for family gatherings and special occasions, and a potentially profitable business menu.
choose cuts with some fat, such as thigh meat, for better flavour
400 g
cinnamon stick1
star anise1
cloves3
cardamom seeds4
curry leavesstalks2
shallotssliced thinly3
garliccloves, sliced thinly2
gingerinch, sliced or finely minced½
curry powdermeat curry powder3 tbsp
chilli powder1 tbsp
shallotsfinely ground3
garliccloves, finely ground3
saltto taste
coconut milksmall carton½
toasted coconut flakes2 tbsp
potatoes2
seasoning powderif you prefer~1 tspest.
Steps
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1
Prepare the curry aromatics by thinly slicing shallots, garlic, and ginger.
2
Combine the four spices (cinnamon, anise, cloves, cardamom) with curry powder, ground shallots, and ground garlic, adding a little water to create a thick paste.
3
Cut the beef against the grain into medium-sized pieces, about 2 inches, choosing a cut with some fat for better flavour.
4
Peel and cut potatoes into pieces, then soak in water to prevent them from darkening.
5
Heat oil in a pot and toast the four spices and curry leaves.
6
Add the sliced shallots and ginger, sautéing until soft and lightly browned with a fragrant aroma.
7
Pour in the ground curry paste, add water (about 2-3 times the paste volume), and cook while stirring until the oil begins to separate.
8
Add the cut beef, cover with water, cover the pot, and simmer over low heat until the meat is tender.
9
Prepare the roti jala batter by blending flour and coconut milk in alternating layers, ensuring a smooth, pourable consistency that is not too thin.
10
Add the egg, oil, salt, sugar, and yellow food colouring to the batter, blending until completely smooth.
11
Strain the batter and pour into a squeeze bottle with net holes. Use a bottle with more holes for finer, more delicate patterns.
12
Add the potatoes and coconut milk to the curry, cooking until the potatoes are tender. Taste and adjust seasoning as needed.
13
Heat oil in a non-stick pan, squeeze the batter in a net pattern, and lift gently when the edges look slightly crispy.
14
Place the roti jala upside down on a plate, fold from one side, and roll tightly like a spring roll to display the net pattern on the outside.
15
Serve the rolled roti jala with the rich beef curry sauce.
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