Kari Deli with Roti Jala, Beef Curry-Deli Style with Net Flatbread

Kari Deli with Roti Jala, Beef Curry-Deli Style with Net Flatbread



500 g beef brisket (can be substituted for chicken), cubed as desired
250 g potatoes, cubed as desired
500 ml coconut milk
6 shallots, finely sliced
3 cloves garlic, finely sliced
4 cloves
4 cardamom
3 star anises
5 curry leaves
1 cm length ginger
salt as desired
oil for stir frying

Grind into a paste:
4 shallots
2 cloves garlic
6 dried red chillies
1 tbsp coriander seed
1 1/2 tsp cumin
ginger as desired
1/2 cm length dried turmeric ( I substituted for 1/8 tsp turmeric powder)

Roti Jala
500 g all purpose flour
3 eggs
500 ml water
salt as desired
1 drop yellow food color (you can omit this)

1. Stir fry slices of garlics and shallots, cloves, cardamom, star anise, curry leaves, and ginger until fragrant.
2. Add spices paste, stir evenly.
3. Add brisket and coconut milk, cook at low heat until tendered.
4. Add potatoes and cook until done. Remove from heat.
5. Serve with roti jala.

Roti Jala
1. Combine all ingredients to make roti jala. Stir evenly until mixture thicken and sift.
2. Pour the dough mixture into a plastic bag, tie up and make a small hole for drizzling the mixture on a pan.
3. Use a non stick crepe pan, pour the mixture over and make a round net shaped.
4. Cook until dry, set aside and fold into 4 parts.
5. Do method # 3 and # 4 until all the mixture done. ,

Add Comment