Authentic Singaporean Roti Prata with Fish Curry and Teh Tarik

For the Roti Prata: In a large bowl, combine all-purpose flour and salt. Gradually add warm water and 1 tablespoon of ghee or vegetable oil, mixing until a shaggy dough forms. Knead on a lightly floured surface for 10 minutes until smooth and elastic. Divide the dough into 8 equal balls. Lightly grease each ball with oil, cover, and let rest for at least 30 minutes.

For the Fish Curry: Heat 1 tablespoon of ghee or vegetable oil in a medium pot over medium heat. Add fish curry paste and sauté for 2-3 minutes until fragrant. Pour in coconut milk and tamarind water, bringing the mixture to a simmer. Reduce heat to low and cook for 10 minutes, stirring occasionally.

Add fish pieces to the curry, ensuring they are submerged. Simmer gently for 8-10 minutes, or until the fish is cooked through and flakes easily. Do not stir vigorously to prevent breaking the fish. Season with salt to taste.

To cook the Roti Prata: On a lightly oiled surface, take one dough ball and flatten it with your palm. Using your hands, stretch and thin the dough into a large, translucent circle. Fold the edges inwards to form a square or round shape.

Heat a flat griddle or non-stick pan over medium-high heat. Place a prata on the hot griddle and cook for 2-3 minutes per side, or until golden brown and puffed, brushing with a little ghee or oil as it cooks. Repeat with remaining dough.

For the Teh Tarik: Combine freshly brewed strong black tea and condensed milk in a heatproof pitcher. Pour the mixture back and forth between two pitchers from a height several times. This process, known as 'pulling' the tea, creates a frothy top and cools the tea slightly.

Serve the warm Roti Prata immediately with the Fish Curry. Pour the frothy Teh Tarik into glasses and serve alongside.

To 'crisp' the prata, gently clap it between your hands immediately after cooking to fluff it up.