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Mataba Filling – for Roti

A Recipe of Kasma Loha-unchit
Recipe Copyright © 2005 Kasma Loha-unchit.

Be sure to read Kasma's Roti article and see her Roti Recipe.

(Click image to see larger version.)

Roti MatabaIngredients

  • 2 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 tsp. sea salt
  • 1 tsp. coriander seeds, toasted till fragrant, then ground
  • 1/2 tsp. cumin, toasted till fragrant, then ground
  • 1 tsp. Madras curry powder
  • 1 Tbs. peanut oil or butter
  • 1/2 cup chopped or ground chicken or beef
  • 1/4 cup diced onion
  • 1 serrano, jalapeno or fresno pepper, cut into small slivers with seeds
  • 1 egg, beaten with a of pinch of salt
  • Ground dried chillies as desired (optional)

Pound the garlic and shallots with the salt in a mortar, reducing to paste. Add the ground toasted seeds and curry powder and pound to form a well-blended paste. Fry the paste in the oil in a small skillet or wok until fragrant. Add the chicken or beef and diced onion. Stir-fry, breaking the meat into small lumps as it cooks. When the chicken or beef is cooked through, stir in the slivered chillies. If you like the mixture to be spicy hot, sprinkle in some ground dried chillies. Stir well and transfer to a bowl.

Just before making the stuffed roti, stir the beaten egg into the curried mixture.

"Mataba" stuffed roti is usually served with a tart cucumber relish to temper its richness.

You might enjoy learning how to Cook Thai food from Kasma in a Thai cooking class.

Kasma teaches this recipe in the Evening Series Advanced Set D-4.

Recipe Copyright © 2005 Kasma Loha-unchit. All rights reserved.

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