DISHPATCH ROTI KING Instructions

DISHPATCH ROTI KING Instructions

EXPRESS ROTI ROTI KING

COOKING TIME: 10 MINUTES

SERVES 2

IN THE BOX Rotiwith your choice of:

  1. Fish curryor
  2. Chicken curryor
  3. Dhal

COOKING INSTRUCTIONS

FISH CURRY (1)
  1.  Place a small saucepan over a high heat. Tip in the curry and bring to the boil – this should take around 4 minutes.
  2. Once the curry is boiling, add the fish (2) and turn the heat
  3. down low. Cook the fish in the curry for 9–10 minutes.

CHICKEN CURRY (2)

Tip into a saucepan and warm over a medium-low heat for 8–10 minutes, stirring occasionally

DHAL (3)

Tip into a saucepan and warm over a medium-low heat for6–8 minutes, stirring occasionally

SUGEN’S TOP TIPS TO COOK THE BEST ROTI

  1. Cook the roti one at a time in a dry frying pan over a medium-high heat for roughly 1 minute on each side, until warm and slightly crispy.
  2. Once each roti is cooked, place it on a flat surface and scrunch it up between your hands in a short, sharp movement to fluff it up.
  3. Repeat the process for each roti, stacking them on top of one another while you work to keep the heat in.

HOW TO EAT

Eat using your hands – tear the roti into pieces and use it to scoop up the curry or dhal.

ABOUT ROTI KING

Roti King is the baby of Sugen Gopal. With a standalone restaurant, two Market Halls locations and a spot in Marina O’Loughlin’s top 10 UK restaurants list – rubbingshoulders with the likes of The Clove Club and The Sportsman – Sugen has made a serious name for his Malay-, Chinese- and Indian-influenced street food. The secret to his success lies in hard work, perseveranceand, in his own words, a lot of love.

STORAGE

Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival; do not eat if warm.

CONSUME BEFORE

The Monday after delivery. See date on the sticker inside the box’s lid.

GOT A QUESTION?

Email us at

Dishpatch LtdUnit C-21, Poplar Business Park,London, E14 9RL

INGREDIENTS

Fish curry: Basa fish, oil, onion, garlic, curry leaf, tomato, tamarind, salt, sugar, coconut milk, water, coriander, cumin, chilli, turmeric, fennel, fenugreek. Chicken curry: chicken, onion masala (red onion, white onion, cinnamon, cardamom, fennel seeds, oil, curry leaf, ginger, garlic), creamed coconut, salt, curry leaf, fennel seeds, cinnamon, ginger, garlic, curry powder (coriander, chilli, cumin, turmeric, pepper, cinnamon, cardamom, star anise, clove, nutmeg, bay leaf ). Dhal: water, dhal, tomato, oil, turmeric, cinnamon, star anise,mustard seeds, chilli, curry leaf, curry powder (coriander, chilli, cumin, turmeric, pepper, cinnamon, cardamom, star anise, clove, nutmeg, bay leaf ), salt, coriander. Roti: salt, sugar, wheat flour, milk, butter (milk).

ALLERGENS

For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens.

 

 

Read More About This Manual & Download PDF:

References

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