Musical Dynamist aka Cheval Stewart is a recording artist, saxophonist, guitarist, bassist and musical man of God according to his description. You can check out some of his originals such as “Sammy Dead Oh” with Jamaican vibe paired with acoustic guitar on YouTube or he can even teach you how to play the recorder if you feel so inclined. Definitely check Musical Dynamist out!

 

 

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I reached out to Musical Dynamist to find out his favorite eats and his response was, “I’m pescatarian sooo..I realize I like curried fish and roti..Something like that.”

I was so excited for this feature since curry is something I don’t get to make often and I’ve never made roti before. So pumped to make this dish and it turned out absolutely delicious with the spice of the curried fish and sauce paired with buttery fresh roti bread. It isn’t a perfect roti (I will practice more lol) but soooo good!

Curried Fish and Buttered Roti Recipe

Curried Fish Ingredients

  • 2 tablespoons coconut oil
  • 1 tablespoon black mustard seeds
  • Five curry leaves
  • 1 onion, sliced
  • 1 small piece of ginger, cut into matchsticks (1/4 cup to be exact)
  • 2 garlic cloves, finely chopped
  • 1 red chili pepper, thinly sliced
  • 1 tablespoon ground coriander
  • 2 teaspoons chili powder
  • 1/2 teaspoon turmeric
  • 4 tomatoes, pureed
  • 1 14 ounce can of coconut milk
  • Pink Himalayan salt
  • Fresh ground lack pepper
  • Four 6oz cod fillets
  • 1 fresh lime, juiced

Directions 

  1. Heat coconut oil on medium high heat, then add the mustard seeds and curry leaves, cook until seeds pop.
  2. Add the onion and cook until the onion is golden and browned.
  3. Add the ginger, garlic, chili pepper, and spices, then sauté  for 2 minutes until the aromas are released.
  4. Add the pureed tomatoes and cook for 5 minutes.
  5. Add the coconut milk, then season with salt and pepper to taste before reducing heat to low to simmer for five minutes.
  6. Add the cod, then cover and cook on medium low heat in the curry sauce until flaky and tender for about 10 minutes.
  7. Squeeze over the lime juice and garnish as you like to serve with fresh roti bread.

Buttered Roti Ingredients

  • 2 1/2 cups self-rising flour
  • 2 tablespoons plus 1 teaspoon grapeseed oil (divided, plus extra for cooking the roti)
  • 1 cup warm water
  • melted butter

Directions

  1. Pour flour in a medium mixing bowl and add in the 2 tablespoons of grapeseed oil.
  2. Add the warm water slowly, stirring as you go, until the dough starts to come together. Keep stirring, adding a little more water if the dough is dry, until the dough forms a ball.
  3. Add flour to a work surface and turn the dough out onto the work surface and knead for a few minutes. The dough should not stick to your fingers while you are kneading it or stick to the work surface.
  4. Let the dough rest for 10 minutes, covered with a damp cloth.
  5. Roll out the dough into a large circle that is around 1/4-inch thick. Spread one teaspoon grapeseed oil on the dough and then roll the dough into a log roll.
  6. Slice the log of dough into 9 pieces. Roll each piece out flat into a small circle and then cover with a damp cloth for 5 minutes.
  7. Heat a skillet, griddle, or cast iron of choice over medium-high heat.
  8. Roll the first circle of dough out very thinly.
  9. Add 1/2 teaspoon oil to the skillet (add more as needed for each circle you cook) and add dough each circle one at a time. Cook 1 minute, until the bread puffs up and turns golden. Then flip the roti to cook the other side for another 1 minute.
  10. Set all cooked roti aside and cover with a damp towel while you cook the rest.
  11. Brush the roti with melted butter and serve with your curried fish.