Stuffing (note you can use any stuffing of your choice, even Stove Top)
1/2 lb boneless chicken (could substitute 12 oz can of Jack Mackerel)
1 lb potatoes
1/2 lb onion
2 tblspns red pepper
4 tblspns roasted curry powder
1/4 cup oil
to taste salt
Pastry ( maybe any other pancake mix could be used)
1/2 lb flour
2 cups milk (coconut or dairy)
1 egg
to taste salt
Breading and Deep Frying
3 cups oil
2 eggs
1 can bread crumbs
First make the stuffing. Boil the potatoes and peel of jackets. Cut chicken into small pieces. Dice onions.
Add the oil to a pan at medium heat. Add the onions, chicken, and potatoes in that order leaving about half a minute between each and leave for 4 minute. Add the roasted curry powder, red pepper powder and salt and cook for 5 minutes. Remove from stove and place where it is easily accessible.
Now for the pancakes. Mix the flour, milk and eggs using a mixer. Heat a non stick pan which has been wiped with paper towel soaked in butter or oil. Pour in batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake. Place on a plate and place stuffing on top. Tuck in the sides of the pancake to make parallel edges. Roll the pancake to make a roll.
Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool or stand before adding the stuffing as this makes the pancake less malleable.
Finally dip each roll into beaten egg and coat all round. Then coat with bread crumbs and deep fry until medium brown color.
1 (approx 1lb) Egg plant
1oz oil
1oz milk (Coconut or Dairy)
2 tsps Curry powder
1 tsps Red pepper powder
to taste salt
pinch sugar
2 tsps vinegar (or lime)
One onion
Wash Egg plant and cut into small pieces. Add oil to frying pan, and heat to boiling point. Add egg plant and fry until a light brown color (golden color). Allow to drain on paper towel to remove excess oil. Add the fried Egg plant, milk, curry powder, red pepper, salt, sugar, and vinegar to a pot and cook for 3 minutes.
1lb Chicken
2-3 tblsps Roasted (black) curry powder
2 tsps Hot pepper powder
2 oz milk (Coconut or Cows)
2 tsps Vinegar (or lime)
to taste Salt
2 cloves Garlic
1 Onion
Cinnamon
Nutmeg
2 tblsps Oil
Cut the chicken into small pieces and wash well. Dice onions. Cut the garlic into small pieces.
Add the chicken, spices, vinegar and salt and mix well. Allow to marinate for some time (optional). Place on very low fire and heat for some time. After about 10 minutes the heat may be increased to a slow heat. Cook for 20 minutes. 5 minutes before taking down add the milk.