Masala Steak Roti Wraps
A must try Cape special, these aromatic Masala Roti wraps are the perfect source of comfort!
Recipe by Kelly-Anne Damons
Serves: 4
Ingredients:
- 5oog tenderized steak cut into strips
- 1 medium onion- thinly sliced
- 2 fresh green chillies
- 2 gloves of garlic
- 1 thumb sized piece of ginger
- ¼ cup fresh coriander
- 1 tbsp tomato paste or 1 tomato grated
- 2 tbsp mild curry powder
- 3 tbsp Roasted Masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 2 cardamom pods
- 1 cinnamon stick
- 2 cups of water or chicken stock
- 3tbsp oil
- Salt and pepper to taste
To serve:
- 4 Large Roti leaves
- Cooked fries optional
- Sliced red onion
- Cucumber slices
- Shredded ice-berg lettuce
- Raita
How To Make Masala Steak Roti Wraps
- Heat up the oil in a large pot.
- Add in your thinly sliced onion, whole spices and cook until translucent.
- Add in the chopped garlic, grated ginger, green chilli and the rest of your spices, tomato paste and allow to toast for 30 seconds- minute.
- Once fragrant, add in the steak strips and stir to combine.
- Add some of your stock ½ cup at a time, stirring occasionally and cover with a lid.
- Cook over a medium heat until the meat is soft/ almost falling apart for about 20-40
minutes. - Add the fresh chopped coriander, just before plating.
- While the masala steak is cooking, toast your ready to eat roti leaves until slightly brown on each side, covering with a tea towel- which allows it to steam, preventing them from breaking.
- Once your masala steak is ready, add some of the filling to a roti, seasoned fries garnish with sliced red onion, cucumber and drizzle with riata and serve.
Chefs Tip: Use any type of curry powder according to your heat preference. Chicken can be used instead of steak. Slice your protein to the same size, ensuring equal cooking time.