Shelina Permalloo served up tasty mutton curry with coconut and roti flatbread on Saturday Kitchen.

The ingredients are: 5 tbsp vegetable oil, or light rapeseed oil, ½ onion, finely chopped, 5 garlic cloves, finely chopped, 2.5cm piece fresh root ginger, grated, 2 red bird’s eye chillies, finely chopped (optional), 6 curry leaves, ½ tsp fenugreek seeds, 500g mutton shoulder, cut into 2.5cm cubes, ½ x 400g tin plum tomatoes, 3 tbsp mild curry powder, 200ml coconut milk, 3 tbsp roughly chopped fresh coriander, plus extra to garnish, salt and freshly ground white pepper.

For the roti: 300g plain flour, pinch salt, ¼ tsp turmeric powder and 75ml vegetable oil, plus extra for brushing.

To serve: 100ml coconut milk and 2 tbsp coriander cress.

See recipes by Shelina in her book titled: The Island Kitchen: Recipes from Mauritius and the Indian Ocean available from Amazon now.