Masroshi with Jungle Jack – Jungle Kitchen

Ingredients

• 10 curry leaves (fresh or dried), finely chopped, or 1 tbsp curry powder
• 2 cm piece fresh root ginger, peeled and finely grated
• 2 garlic cloves, finely chopped
• 1 small onion, finely chopped
• 200g Jungle Jack
• 100g freshly grated coconut
• 1 tbsp oil
• 1 small chili (optional), finely chopped
• Salt, to taste
• 500g plain flour, sifted, plus extra for rolling
• 2 tsp sea salt
• 100ml vegetable oil
• 170ml warm water