The Mediterranean flavours of a classic caponata are always a CROWD-PLEASER. Bake your garlic ciabatta on the grill and you’re all set for a feast to remember
ROTI CANAI WITH YELLOW LENTIL CURRY
SERVES 4
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, fried shallots, lime wedges and sliced green chilli, to serve
YELLOW LENTIL CURRY
2 tsp each yellow mustard seeds and curry powder
1 tsp each fennel seeds and 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
To make the roti canai, place flour, condensed milk, egg, butter and 1 tsp salt flakes in a stand mixer fitted 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. 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.
Meanwhile, for the curry, pound spices, garlic and ginger to a paste using a mortar and pestle. 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. 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.
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,
