Equipment
Ingredients
Roti Dough
- 300 g all-purpose flour
- 5 g baking powder
- 3 g salt
- 150 ml water, lukewarm
- 40 ml vegetable oil
Gungo Peas Pilau
- 300 g parboiled long-grain rice, rinsed well
- 200 g canned pigeon peas, drained and rinsed
- 400 ml coconut milk, full fat
- 200 ml water
- 20 g scallions, bruised
- 3 g fresh thyme, whole sprigs
- 2 g allspice berries, whole
- 4 g salt
Curried Snapper
- 600 g red snapper fillets, skinless, cut into 5cm chunks
- 25 g jamaican curry powder
- 30 ml coconut oil
- 150 g yellow onion, sliced
- 15 g garlic, minced
- 10 g ginger, grated
- scotch bonnet pepper, minced
- 100 g bell pepper, sliced
- 200 ml coconut milk
- 100 ml fish stock
Nutrition (per serving)
Method
In a large mixing bowl, combine the all-purpose flour, baking powder, and 3g salt. Gradually add the lukewarm water and 10ml of the vegetable oil, mixing until a shaggy dough forms.
Turn the dough onto a clean surface and knead for 5 minutes until smooth and elastic. Cover with a damp cloth and let rest at room temperature.
In a heavy-bottomed pot, combine the rinsed parboiled rice, pigeon peas, 400ml coconut milk, 200ml water, bruised scallions, thyme sprigs, whole allspice berries, and 4g salt. Bring the mixture to a rapid boil over medium-high heat.
Reduce the heat to the lowest setting, cover the pot tightly, and simmer until the liquid is entirely absorbed and the rice is tender.
In a medium mixing bowl, toss the snapper chunks with 10g of the Jamaican curry powder, half of the minced garlic, and a pinch of salt. Set aside to marinate briefly.
Heat the coconut oil in a large deep skillet over medium heat. Add the remaining 15g of curry powder to the oil and toast until deeply fragrant.
Add the sliced yellow onion, remaining garlic, grated ginger, minced scotch bonnet pepper, and bell pepper to the skillet. Sauté until the onions are softened and translucent.
Pour the 200ml coconut milk and fish stock into the skillet, stirring to deglaze the spices from the bottom. Bring the sauce to a gentle simmer and let it reduce slightly to thicken.
Gently nestle the marinated snapper chunks into the simmering sauce. Cook without stirring, spooning the hot liquid over the fish, until opaque and safely cooked to an internal temperature of 63C/145F.
Divide the rested roti dough into 4 equal portions. Using a rolling pin, roll each portion into a thin circle. Brush the surface with remaining vegetable oil, roll into a tight cylinder, then coil into a spiral shape. Press flat and roll out again to create layers.
Heat a flat cast iron tawa or frying pan over medium-high heat. Cook each rolled roti until golden brown blisters appear, flipping once.
Fluff the gungo peas pilau with a fork, removing the thyme sprigs and counting out the allspice berries. Serve the curried snapper over the pilau with a warm roti on the side.
Chef's Notes
- For the most authentic flavor, source a traditional Jamaican curry powder, which is distinctly heavier on turmeric and ground allspice compared to Indian or Thai blends.
- Scotch bonnet peppers carry immense heat in their seeds and membranes. For floral flavor without overwhelming spiciness, keep the pepper whole during cooking and remove it before serving, ensuring it does not burst.
- The process of rolling the roti dough, oiling it, and coiling it is called 'buss up shut' technique when taken to the extreme, but even a simple coil ensures a beautiful, flaky flatbread.
- Parboiled rice is traditional for Caribbean rice dishes because the grains remain separate and distinct even when cooked low and slow with rich coconut milk.
Storage
Refrigerator: 3 days — Store curry, rice, and roti in separate airtight containers.
Freezer: 1 month — Curry and roti freeze well. Rice may suffer textural degradation upon thawing.
Reheating: Reheat curry gently on the stovetop over low heat. Wrap roti in a damp paper towel and microwave for 15 seconds to restore softness.
