Rotis with akni and sambals
ROTIS WITH AKNI AND SAMBALS
Annelien passed on valuable cooking tips and even showed me how to make a roti with a chapati roller. Her roti recipe is so good and calls for very little fat. She uses them as wraps with a healthy chicken filling. I love the taste of Malay mince curry, or akni, which I’ve wrapped in her unsurpassable rotis with fresh sambals.
SERVES 8 Preparation time: 30 min (including sambals) Cooking time: 15-20 min
oil 2 onions, sliced into rings 4 garlic cloves, finely crushed 15 ml (1 T) freshly grated ginger 1 cinnamon stick 1 bay leaf 750 g lean mince 15-20 ml (3-4 t) mild roasted curry powder 5-10 ml (1-2 t) ground cumin 15 ml (1 T) turmeric 5 ml (1 t) ground coriander 1 can (400 g) peeled tomatoes large handful of chopped fresh coriander salt and black pepper 500 ml (2 c) carrots and peas chutney to taste (optional)
zest of 1 lemon large handful of fresh coriander 8 rotis (recipe on page 47) and sambals
1 Heat a little oil in a heavy-based saucepan and stir-fry the onions, garlic and ginger with the cinnamon stick and bay leaf until the onions are soft. 2 Add the mince and fry until no longer raw. 3 Add the rest of the spices, tomatoes and fresh coriander, season with salt and pepper and stir for 1 minute. 4 Reduce the heat, cover and simmer until fragrant and done. Add the vegetables, cook until just done, and add the chutney to taste (if using). 5 To serve Grate lemon zest over and sprinkle fresh coriander on top. Arrange akni and sambals (recipes below) of your choice on each roti, fold and serve.
Tomato sambal: Chop a handful of cherry tomatoes and 1 small red onion. Mix, add a little brown vinegar, castor sugar and 1-2 chopped green chillies. Mix and sprinkle a handful of chopped fresh coriander on top.
Banana sambal: Slice 5 bananas and mix with 30 ml (2 T) lemon juice and 60 ml (¼ c) toasted coconut.
Cucumber sambal: Dice ¼ cucumber, add a handful of chopped mint and 1 chopped red chilli and fold into 125 ml (½ c) full-cream plain yoghurt. Make this sambal just before serving as the cucumber draws water.
Pineapple sambal: Chop 1 pineapple, add a handful of chopped fresh coriander and 1 chopped red or green chilli and mix.
Apple raita: Chop 2 Granny Smith apples, add 250 ml (1 c) chopped fresh mint, 1 chopped garlic clove, a pinch of masala, 30 ml (2 T) lemon juice and 60 ml (¼ c) plain yoghurt and mix.