How to Make Roti Canai Banjir with Fish Curry (Traditional & Healthy Version)
Roti Canai Banjir with Fish Curry is a beloved Malaysian breakfast staple, deeply rooted in the country's diverse food heritage. 'Banjir' translates to 'flooded,' referring to the crispy, fluffy roti canai drenched in a fragrant, spicy fish curry. This dish beautifully marries influences from Malaysia's Indian Muslim (Mamak) community with local ingredients like lemongrass, pandan, and fresh herbs, making it a truly multicultural creation. The fish curry is typically aromatic with turmeric, chili, and santan (coconut milk), giving it a creamy texture and bold flavor profile that pairs perfectly with the soft, layered roti. Unlike heavier versions, this health-conscious recipe uses minimal oil and leans on grilled or baked roti canai, reducing unnecessary fats. Local fish provides lean protein, while the curry is loaded with fiber-rich vegetables and spices. Roti Canai Banjir is a comforting, satisfying meal that not only energizes your morning but also celebrates Malaysia’s vibrant food scene. Whether enjoyed at a bustling kopitiam or at home, this dish is a testament to the country’s rich culinary tapestry and love for communal eating.
Ingredients
- 1 cup Whole wheat flour (gandum)
- 1/2 cup Water
- 1 tbsp Olive oil (or canola oil)
- 1/2 tsp Salt
- 150g White fish fillet (ikan kembung or ikan tenggiri)
- 1 small Onion (bawang besar, finely chopped)
- 2 cloves Garlic (bawang putih, minced)
- 1-inch piece Ginger (halia, grated)
- 1 tsp Red chili powder (cili bubuk)
- 1/2 tsp Turmeric powder (kunyit)
- 1 stalk Lemongrass (serai, bruised)
- 1 leaf Pandan leaf (daun pandan, tied into a knot)
- 1 medium Tomato (diced)
- 1/4 cup Coconut milk (santan, light)
- 1/2 small Eggplant (terung, diced)
- 4 pods Okra (bendi, sliced)
- 2 tbsp Coriander leaves (daun ketumbar, chopped)
Step-by-step instructions
Step 1 · Prepare the roti canai dough by mixing whole wheat flour
Prepare the roti canai dough by mixing whole wheat flour, salt, water, and 1 tsp oil. Knead until smooth, cover, and rest for at least 10 minutes.
Step 2 · Divide dough into two balls
Divide dough into two balls. Roll each out thinly, brush lightly with oil, fold into a square, and roll gently again.
Step 3 · Grill or bake the roti canai on a non-stick pan (no extra oil neede...
Grill or bake the roti canai on a non-stick pan (no extra oil needed) until golden brown and cooked through on both sides.
Step 4 · For the curry
For the curry, heat 1 tsp oil in a pot. Sauté onion, garlic, ginger, lemongrass, and pandan until fragrant.
Step 5 · Add chili powder
Add chili powder, turmeric, and a pinch of salt. Stir well, then add diced tomato, eggplant, okra, and 1/2 cup water. Simmer until vegetables are tender.
Step 6 · Add fish fillet and light santan
Add fish fillet and light santan. Cook until fish is just done, about 4 minutes. Adjust seasoning. Remove lemongrass and pandan.
Step 7 · To serve
To serve, tear or cut roti canai into bite-sized pieces, arrange on a plate, and pour hot fish curry generously over the top (banjir style). Garnish with coriander leaves.
Why this recipe is healthy
Choosing whole grains and grilling instead of frying drastically reduces saturated fats and calories, making this Malaysian breakfast a heart-friendly option. The inclusion of fish and vegetables boosts protein, healthy fats, and micronutrients, which support muscle repair, immunity, and overall wellness. The moderate use of santan maintains authentic flavor without excess fat, making it suitable for calorie-conscious eaters. This dish is high in fiber and low in processed ingredients, aligning with healthy eating principles.
A note on tradition
Roti Canai Banjir is an iconic breakfast dish in Malaysia, especially popular at Mamak eateries and roadside warungs. Its origins reflect the rich tapestry of Malaysian multicultural cuisine, blending Indian Muslim traditions with local Malay flavors. The 'banjir' style is a favorite for those who love their roti generously soaked in curry, making it a comfort food enjoyed across all regions, particularly in urban centers like Kuala Lumpur and Penang. It's commonly eaten for breakfast but also relished as a hearty lunch.