Curry and Roti Parcel

This cheap and popular dish is accessible everywhere in Fiji, from restaurants and bars to basic market sellers and Indian sweets carts, and is a simple staple for many as a packed work lunch or snack. From the early days of [laboring] in the British-backed sugar business, Fijian Indian culture and customs have evolved. This includes Indian food, which has evolved into a delectable combination of traditional spices, fresh local ingredients, and a smidgeon of Pacific flavors. You'll appreciate the flavors of Fijian Indian foods if you like Indian cuisine.

Ingredients:

• 1 tbsp vegetable oil,1 red onion, thinly sliced,2 garlic cloves, thinly sliced,6cm piece fresh ginger, finely grated,1 tsp yellow mustard seeds,1 tsp cumin seeds,2 tsp ground coriander,1/2 tsp ground turmeric,4 roti ,1/3 cup low-fat Greek-style yogurt,1/2 cup fresh coriander sprigs,Mango chili chutney, to serve,Coriander sprigs

Instructions:

• Cook potato in a large saucepan of boiling salted water for 2 to 3 minutes or until just tender. Drain.
• Heat oil in a large frying pan over high heat. Add onion, garlic and ginger. Cook, stirring, for 3 minutes or until softened. Stir in seeds, ground coriander and turmeric. Cook, stirring, for 1 minute or until fragrant.
• Add potato and 1/2 cup cold water. Cook for 2 to 3 minutes or until potato is tender and water has evaporated.
• Meanwhile, heat roti following packet directions. Place roti on serving plates. Cover half of each roti with potato filling.
• Dollop with yoghurt and top with coriander. Fold roti over to cover filling. Serve with chutney and sprinkled with extra coriander.