Name: Tuna Onion Chapatti
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Ayam Brand™ Coconut Milk 200ml; 200g spaghetti, cooked al dente; 3 tbsp oil; 50g prawns, shelled and cleaned, diced finely; 2 tbsp chilli paste; ½ tsp turmeric; 3 tbsp Fish Curry Powder (add a little water to make a thick paste); 3 tbsp dried fried grated coconut (pounded until oil resurfaces); 2 tsp tamarind pulp; 400ml water; Salt and sugar to taste; 1 cam Ayam Brand™ Chilli Tuna 185g, flaked

: Video recipes

Tuna Onion Chapatti

5 to 6 pax |

50 minutes

Main Ingredients:

1 can Ayam Brand™ Flakey Spicy Tuna in Olive Oil (with oil)
1 red onion, finely diced
1 tbsp fish curry powder
2 stalks fresh coriander, chopped

Dough Ingredients:

300g chapatti flour
50g margarine
2 tsp salt
2 tbsp fish curry powder
200ml water

Preparation:

Mix flour, curry powder and salt and rub in margarine. Slowly add in water and knead into smooth dough. Cover and let it rest for 10mins.
In the meantime, mix tuna with olive oil, curry powder, coriander and onions.
Divide dough into 12 balls and roll it out to ½ cm thick, sprinkle some tuna mixture onto the dough, cover with a piece of baking paper and roll it out thinly. Repeat until the ingredients are used up.
Heat a non-stick pan or chapatti pan to cook chappati. Serve hot with curry or chutney dip.