Lami service station tin fish curry roti parcel

Where Australia has sandwiches, Fiji has roti parcels: rich curries folded into soft flatbread and eaten everywhere from school canteens to market stalls – even service stations. This recipe is inspired by one eaten driving across Viti Levu, where the parcel became an iconic part of the journey for Fuzz Ali.

• serves

  4

• prep

  30 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

Tin fish curry

• 1 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• 1 sprig curry leaves
• 1 large onion, thinly sliced
• 2 – 3 red chillies (sliced in half)
• 5 cloves garlic, thinly sliced
• 2 potatoes, diced
• 1 tbsp Fijian curry powder (see Note)
• Splash of water
• 1 x 425 g can mackerel in tomato sauce
• Salt, to taste

Roti

• 1 cup plain white flour
• 1 cup wholemeal flour
• 1 tsp fine salt
• 1 tbsp melted ghee, plus extra for cooking

Resting time: 25-30 minutes

Instructions

1. Heat the ghee in a wide pan over medium heat. Add the mustard seeds, fennel seeds and curry leaves, and cook until the seeds begin to pop and the leaves are fragrant.
2. Add the sliced onion, chilies and garlic and cook, stirring occasionally, until softened and lightly caramelised.
3. Add the diced potatoes and stir to coat in the onion mixture. Sprinkle in the Fijian curry powder and mix well so the spices coat the potatoes, onions and garlic evenly.
4. Pour in a small splash of water, cover with a lid and cook for 5–10 minutes, or until the potatoes just give way under the back of a spoon.
5. Add the canned mackerel along with its tomato sauce. Break the fish up gently with a spoon and fold it through the potatoes. Season with salt to taste and simmer, uncovered, for a few minutes until everything is heated through and the sauce is thick and homely.
6. To make the roti, add the plain flour, wholemeal flour and salt to the bowl of a stand mixer fitted with a dough hook. Pour in the tablespoon of melted ghee and mix briefly on low to distribute.
7. With the mixer running on low speed, slowly trickle in 1 – 1 ½ cups boiling water boiling water a little at a time until the mixture comes together into a soft dough that cleans the sides of the bowl. Continue mixing for 8 to 10 minutes, until smooth and elastic.
8. Turn the dough out onto a lightly floured bench and knead by hand for 2–3 minutes, until very soft and supple. Place in a lightly floured bowl, cover with a clean tea towel and leave to rest for 20 minutes.
9. Divide the dough into 8 equal balls. Roll each ball out on a lightly floured surface into a thin round.
10. Heat a tawa or non-stick frying pan over medium heat. Cook each roti for 60 seconds on the first side until small bubbles appear, then flip and cook the other side, brushing with a little melted ghee and pressing gently with a spatula until lightly golden and pliable. Stack the cooked rotis in a clean tea towel to keep them soft.
11. To make the parcels, lay a warm roti flat and spoon your desired amount of curry into the centre. Fold and wrap into a neat parcel, then wrap in brown paper.
12. Leave the parcel to rest for 5 to 10 minutes before eating. This gives the roti time to soften around the filling and lets everything settle into that classic service station parcel texture.

Note

• Fiji Curry Powder is available at Fiji and Pacific grocers, or at Fuzz Ali and partner Ilai Jikoiono's online store fijipantry.com.au

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.