Sardine Murtabak

Knead the flour, melted ghee, water and a pinch of salt into a smooth, elastic dough, then cover and set aside to rest for at least 30 minutes.

Divide the rested dough into 8 balls, coat lightly in oil and set aside to rest for a further 15 minutes.

Heat the vegetable oil in a frying pan and fry the onion and garlic until softened.

Add the mashed sardines and curry powder and cook, breaking up the fish, for 5 minutes until the mixture is sizzling and heated through; insert a meat thermometer to confirm it reads at least 63°C.

Stir the chopped coriander through the cooked filling and leave to cool slightly.

Stretch each dough ball out thinly on an oiled surface, spoon on the filling, add a little beaten egg, and fold the edges over to enclose.

Pan-fry the parcels in a little ghee for 3 minutes per side until golden and crisp.

Serve the murtabak hot, cut into wedges, with the ready-made dhal curry alongside for dipping.