1 kg kumara, peeled and roughly chopped
200 ml oil
1 x 2 cm piece inger, peeled and finely chopped
3 cloves garlic, crushed and finely chopped
1 medium red onion, peeled and finely diced
2 green chillies, finely chopped
2 sprigs curry leaves
¼ tsp fenugreek
1 tsp fennel seeds
1 tsp chilli powder
½ tsp cumin powder
1 large tsp coriander powder
½ tsp salt
150g prawn flesh, roughly chopped
2 litres oil, to deep fry
600 ml milk
3 cups flour
2 tbsp oil, plus extra for frying
2 eggs, whisked
1 cup flour
300 g breadcrumbs
Mahi Mahi curry
50 ml oil
1 medium onion, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 x 5 cm pandan leaf, roughly torn
2 sprigs curry leaves
2 green chillies, split lengthways
½ fennel seeds
1 tsp chilli powder
2 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric
3 pieces goroka
1 cinnamon stick, broken into pieces
500 ml coconut milk
1.5 kg mahi mahi fillets, with the bones reserved
100 ml oil, to cook the fish
3 ripe tomatoes, quartered
1 onion, finely sliced
2 green chilli, finely chopped
1 clove garlic, finely chopped
½ tsp maldive fish
juice of 1 lime
salt and pepper
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.
Place the kumara and enough water to cover it in a pot over medium heat and bring to the boil. Leave to boil for 15 minutes, or until the kumara is soft and cooked through. Once the kumara is cooked, remove from heat and drain. Return the kumara to the pot and set aside.
Meanwhile, prepare the pancake batter. Whisk the eggs and milk in a large bowl until well combined. Slowly add the flour while still whisking the mixture to ensure there are no lumps. Stir in the oil and then set the batter aside to rest.
Heat the oil in a pot over high heat and add the ginger, garlic, onion, green chillies and curry leaves. Fry until the onions are translucent.
Then add the dry spices and the salt. Continue to fry until the spices are fragrant.
Add the prawns and fry until the meat has sealed.
Remove the prawn mixture from the heat and add to the drained kumara. Mash the mixture until the prawns and kumara are well combined and set aside.
To fry the pancakes, heat the oil in a non-stick pan over high heat. The pan needs to be hot, but not enough so that the pancakes burn. You don’t want too much colour on the pancakes. Once the oil is hot, spoon a ladleful of the mixture onto the pan and swirl to coat the base.
Once the pancake is loose enough to come away from the pan, flip it over and cook the other side. Repeat with remaining batter. Once all the batter has been used, set the pancakes aside.
Meanwhile, make the curry. Heat the oil in a large pot over medium heat and add the onion, garlic, pandan leaf, curry leaves and green chilli. Fry until the onions are translucent.
Add the dry spices, coconut milk and mahi mahi bones and stir to combine. Leave to cook until the mixture has reduced by half.
While the curry is cooking, make the prawn and kumara rolls. Lay a pancake down and place a small amount of the prawn and kumara mixture in the centre of the pancake. Fold each side of the pancake into the centre and then roll the bottom edge of the pancake away from you to seal the mixture inside. Use some of the whisked egg to help the edges stick if necessary. Repeat with remaining pancakes and filling.
Coat a roll in the flour, followed by the egg and then the breadcrumbs. Repeat with remaining rolls and set aside until ready to fry.
Make the tomato sambol by combining all the ingredients in a small bowl. Set aside until ready to serve.
Remove the mahi mahi curry from the heat and strain it into a separate bowl. Set aside until ready to serve.
To cook the rolls, heat the oil in a pot over high heat until it reaches smoking point. Add the rolls one by one and fry until crisp and golden. Remove from the oil and drain on paper towels until ready to serve.
To cook the fish, heat the oil in a pan over high heat. Add the salt to season the pan. Gently place the mahi mahi fillets in the pan, skin side down, and leave to cook for a few minutes, or until the skin is crispy. Turn the fish and cook the other side. Once cooked, remove from heat and serve.
To serve, place a piece of mahi mahi on the plate, skin side up, and drizzle with the strained sauce. Serve with the kumara rolls and a small portion of the tomato sambol.