Roti Man Restaurant Melbourne

You can also visit The Roti Man Website http://www.therotiman.com/home.html
10-12 Armstrong Street
Middle Park 3206
Melbourne
Tel: 03 9699 4244
Email: rotiman@bigpond.net.au

Slow -Cooked Goat Curry
(The Baby Goat Curry):

Ingredients:

• Oil 150mls
• Red Onion (Sliced) x 2
• Cloves x 4 pieces
• Cinnamon Sticks 1 ½ inch
• Bay Leaf 2 pieces
• Cardamom 3 pieces
• Star anise 1 piece
• Ginger paste 1 tablespoon
• Salt 1 tablespoon
• Garlic paste 1 tablespoon
• Kashmiri chili 1 tablespoon
• Turmeric powder 1 tablespoon
• Coriander powder 1 tablespoon
• Garam masala ½ tablespoon
• Tomato paste 3 tablespoons
• Coconut Cream 3 tablespoons
• Water 800 mls

Method:

1. Heat the oil in a cooking pot; once oil starts to smoke a little add in the cloves, cinnamon, bay leaf, cardamom and star anise.
2. When the spices starts to color a little add in the sliced onion and sauté until golden brown.
3. At this point, add in the ginger and garlic paste together with the baby goat (on the bone).
4. Mix the ingredients in the pot thoroughly and the salt water then continue mixing. At this point, make sure that the fire has been turned down to a low temperature.
5. Cover the pot with a lid and let it to sit on a slow fire for 1 ½ hours.
6. Check on the dish on a 15-minute basis to stir.
7. Then add the dry spices into the pot with the tomato paste.
8. Mix well then lastly add the coconut cream.
9. Once the curry is cooked, the oil will cover the top layer of the dish.
10. Garnish with some fresh coriander.

Cinnamon on the Park Restaurant.
892 Albany Hwy
East Victoria Park
(08) 9472 0277






MANGO PRAWNS


INGREDIENTS

King Prawns – peeled, cleaned and de-veined
Vegetable Oil
Red Onion - Chopped
Garlic - Chopped
Ginger - Chopped
Cumin Powder
Turmeric Powder
Cardamom Powder
Dry Mango Powder
Almond Paste
Ripe Mango made into a paste
Coconut Cream/Milk
Coriander for garnishing

METHOD

• Heat Vegetable oil on a medium heat and add the Chopped Red Onion, Garlic and Ginger and stir till onions are soft
• Add the cleaned King Prawns and keep tossing till half cooked
• Add all the Spices and Almond Paste, gently stir in the Coconut Cream, reduce the heat a little till you get a smooth and creamy texture with enough consistency that coats the King Prawns.
• Garnish with Coriander

Jewel of the North Tandoori Corner
PO BOX No 1, Jalan Batu Ferringhi,
Batu Ferringhi, 11100 Penang,

Fish Akbari Recipe

INGRDIENTS:
1 SET 500 GMS BONELESS FISH

FOR WHITE PASTE:
150 gm ALMOND
100gm CASHEWNUTS
50gm BUTTER
100gm COOKING OIL
200gm GARLIC CHOPPED FINELY
50gm CORRIANDER LEAVES
10gm KASTOORI METHI
SALTto taste
100gm CORNFLOUR
2 LIMES
1 teaspoon TURMERIC POWDER


METHOD:
Marinate fish with lime juice, salt, cornflour, and turmeric powder. Soak for 10 minutes.
Deep fry fish in oil and set aside.
Make the Almond and Cashew nuts into a fine paste.
In a cooking pot with some oil, fry the nut paste with kastoori mehti and salt to taste.

COOKING TIME 30 MINS.SET ASIDE

AKBARI SAUCE:
In the fry pan put oil and butter fry garlic until slightly brown.
Add in white paste and coriander leaves, mix well, set aside in a serving plate with some of the akbari sauce.
Place the well cooked fish on top of the sauce and pour the rest of the sauce over the fish.

Garnish with fried onions and fried potato, coriander leaves and dry coloured fruits.
(It isn’t a must to to use all the recommended garnishes but the dry fruit is a must!)