Murtabak

Make the dough: in a large bowl combine All-purpose flour with a pinch of Fine salt and a little Sugar. Make a well, add a beaten Large egg, warm Water, then a drizzle of melted Ghee and Neutral oil. Knead until smooth and elastic, cover and rest for 30–60 minutes so the gluten relaxes.

Prepare the filling base: heat a little neutral oil in a skillet and sauté chopped Large onion and minced Garlic until softened and translucent.

Cook the meat: add Minced beef to the skillet and brown, breaking it up with a spoon. Stir in Malaysian meat curry powder, Ground coriander, Ground cumin, Ground turmeric and a grind of White pepper. Season to taste with a touch of sugar and salt and cook until the mixture is aromatic and any moisture has reduced.

Finish the filling: stir through chopped Spring onion, remove the pan from the heat and let the mixture cool slightly. Lightly beat another egg and combine with the cooled meat so the mixture binds together.

Make the curry sauce: in a small pot sweat chopped Small onion with a little garlic and Curry leaves in oil, add a spoonful of the Malaysian curry powder, then pour in a little Water and Coconut milk. Stir in Tamarind paste, simmer gently until slightly thickened and season with sugar and salt to taste. Keep warm.

Quick-pickle the onions: thinly slice Medium red onion and chop Bird's eye chilies if using. Toss with White vinegar, a splash of Water, Sugar and Fine salt. Let sit at least 15 minutes to soften and brighten.

Assemble the murtabak: divide the rested dough into golf-ball portions, roll or stretch each into a thin circle. Spoon a line of the meat-and-egg filling down the center, fold the edges over to form a neat square or envelope, sealing the filling inside.

Pan-fry to finish: heat a mix of Ghee and a little neutral oil in a heavy skillet over medium heat. Fry each murtabak, pressing gently, until both sides are deep golden and crisp and the interior egg is set, about 3–4 minutes per side.

Serve: cut into portions and serve hot with the coconut-tamarind curry and the quick-pickled red onions for a balance of rich, tangy and spicy flavors.