CURRIED POTATO ROLLS

Just as with ordinary roosterkoek, the big secret with these beautiful bread rolls is patience! I always want to start ‘testing’ long before the dough is cooked.

Ingredients

(makes about 12 wheels)

1 onion, finely chopped 2 tablespoons oil

1 tablespoon moderate curry powder or masala

6 fresh or dry curry leaves (optional)

4 large potatoes, cubed 2 wheels feta cheese, crumbled 1 kg store-bought bread dough (or make your own)

Here’s how

the onion in the oil until soft and shiny. Stir in the curry powder and curry leaves and fry for another minute, until fragrant. Add the potatoes and stir together to cover them in the spice. Add a glass of water to the pan, cover and steam until the potatoes are soft and the liquid gone. Season to taste with salt and pepper, stir in the feta and allow to cool.

out the dough into a large rectangle to a thickness of about 1 cm. (A wine bottle makes a good rolling pin.) Use a sprinkle of flour or oil on your worktop to prevent the dough from sticking to it. Spread the filling over the dough and roll it back tightly like a Swiss roll.

a sharp knife to slice the roll into 3 cm slices. Turn them so the spiral faces up, and then press them slightly flatter. Allow to rise under some greased clingfilm or a damp cloth while you get the coals ready.

braai the rolls in a grid over lukewarm coals until golden brown and risen and, most importantly, cooked through. Delicious, hot or cold.

My mom has a curry leaf tree and I raid it regularly for cooking curries. If you find the leaves in a store, buy them – they dry well and also keep in the freezer.