Mauritian Roti with Fish Sauce Ala Denise
Experience the vibrant flavors of the Indian Ocean with this exquisite recipe for Mauritian Roti with Fish Sauce Ala Denise. Soft and fluffy homemade rotis provide the perfect vessel for a luscious fish curry infused with bold aromatics like curry leaves, cumin, and garlic. The dish is elevated by creamy coconut milk, a hint of lime juice, and a kick of chili, creating a balance of rich and tangy flavors. Quick to prepare and irresistibly satisfying, this dish is ideal for a weeknight dinner or a special occasion meal. Garnish with fresh coriander, and serve the roti hot for scooping up every last drop of the tantalizing sauce. Perfect for lovers of Mauritian cuisine, this recipe is a true taste of island-inspired comfort food!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Warm water
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
- 500 grams Boneless fish fillets (e.g., cod, tilapia)
- 1 medium Onion
- 3 cloves Garlic cloves
- 2 medium Fresh tomatoes
- 6 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Chili powder
- 1 cup Coconut milk
- 2 tablespoons Fresh coriander leaves (for garnish)
- 1 tablespoon Lime juice
- 2 tablespoons Cooking oil
Instructions
Start with the roti dough: In a large bowl, mix the all-purpose flour and salt. Gradually add the warm water and vegetable oil while kneading to form a smooth, soft dough.
Cover the dough with a kitchen towel and let it rest for at least 30 minutes.
While the dough is resting, prepare the fish: Cut the fish fillets into bite-sized pieces and set aside.
In a deep skillet, heat the cooking oil over medium heat. Add cumin seeds and curry leaves, stirring until fragrant.
Add finely chopped onion and garlic to the skillet, sautéing until golden brown.
Stir in diced tomatoes, turmeric powder, and chili powder. Cook until the tomatoes break down and form a thick mixture.
Add the fish pieces to the skillet, stirring gently to coat them with the spice mixture.
Pour in the coconut milk and simmer for 8-10 minutes, or until the fish is cooked through.
Stir in lime juice and adjust seasoning with salt as needed. Garnish with chopped coriander leaves and set the sauce aside.
Return to the roti: Divide the rested dough into 8 equal portions. Roll each portion into a ball and flatten with a rolling pin to form thin discs.
Heat a skillet or flat griddle over medium heat. Cook each roti for 1-2 minutes per side, or until slightly puffed and golden brown spots appear.
Serve the hot rotis alongside the fish sauce, allowing diners to tear pieces of roti and scoop up the sauce.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1570 mg | 68% | |
| Total Carbohydrate | 238.8 g | 87% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 31.5 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 270 mg | 21% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3006 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
