The only roti prata and fish curry recipe you need

Roti prata recipe
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You don’t need many ingredients to make roti prata… Photography: Sacha Fernandez via Flickr

Time to get your hands dirty in the kitchen and try making roti prata from scratch. Don’t forget the fish curry as well!

With the crazy amount of delicious and affordable local food out there, why would you even want to cook at home, especially when it’s something like roti prata? Well, it’s probably because we love a challenge (I mean, have you seen us whip up homemade laksa?). We attempt to DIY this local comfort food fave this time, if all else fails, we’ll just head to a 24-hour prata joint


300g all-purpose flour
1/2 cup ghee (clarified butter)
1/2 cup water
Salt, to taste

Roti prata recipe
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Texture is important in a good prata, you’d want yours to be crispy on the outside but soft and pillowy on the inside. Photography: Karen via Flickr


  1. Sift flour, add salt and water to make dough
  2. Knead thoroughly for 5 minutes
  3. Add 2 tsp melted ghee or butter and continue kneading for a further 5 minutes
  4. Roll into a ball, place in a bowl, and cover with a damp cloth. Leave aside in a warm place for 30 minutes
  5. Oil your hands. Divide dough into 12 pieces and roll into balls
  6. Flatten each ball into a circle and roll out as thinly as possible with a rolling pin
  7. Spread surface with more ghee or butter and fold the dough three times lengthwise
  8. Roll into a round shape
  9. Cover each piece with greased cling film and leave for minimum 10 minutes
  10. Heat one teaspoon of ghee or butter on a metal griddle or heavy iron pan
  11. Fry each prata dough until brown on both sides

*Optional: if you prefer your roti prata with egg in it, unfold the prata dough, crack an egg in the centre, fold it back, and fry until egg is cooked and prata is brown on both sides.

The best of Singapore local foods and where to eat them
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Now that we’ve got our prata short stack settled, we need to have something to eat it with. It ain’t a real prata meal without some curry! Photography: Lucian via Flickr

Fish Curry

4 tsp oil
1 large onion, sliced
1/4 tsp mustard seed
1/4 tsp fenugreek
1/4 tsp cumin seed
1 sprig curry leaves
2 garlic cloves, crushed
2 tbsp fish curry powder
3 cups of tamarind juice (from 1 tbsp of tamarind pulp)
1 cup (250ml) coconut milk
3 tomatoes, quartered
2 brinjals (eggplant), cut into thick slices
600 grams sliced fish
1 green chili, cut lengthwise, to garnish


  1. Heat oil in a medium sized pot
  2. Add onions, mustard seed, fenugreek, cumin seed, curry leaves, garlic and fry till soft
  3. Add fish curry powder and fry till oil rises
  4. Add tamarind juice and coconut milk
  5. When boiling, add tomatoes, brinjals, and fish
  6. Boil till fish is cooked.
  7. Garnish with the green chilli and serve with your homemade prata.

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