kottu roti

Stir-fried shredded roti (kottu roti)

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This dish is commonly eaten for dinner in Sri Lanka, where the egg may be substituted for meat, such as beef or chicken.

SERVES

4

PREPARATION

20MIN

COOKING

10MIN

SKILL LEVEL

EASY

By

Alice Storey

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AVERAGE: 4 (2 VOTES)

Ingredients

• 5garlic cloves
• 4 cmpiece ginger, roughly chopped
• 2small red onions, thinly sliced
• 8curry leaves (see Note)
• 1long green chilli, thinly sliced, plus extra shredded, to serve
• 1tomato, roughly chopped
• 2 tbspvegetable oil
• 1 tbspSri Lankan curry powder (see Note) or other curry powder
• 1 tbsp tomato paste
• ½ tspground cumin
• 1 tbspdark soy sauce
• 1carrot, cut into julienne
• 80 g(1 cup) thinly shredded white cabbage
• 3roti canai or paratha (see Note), finely chopped
• 2eggs, lightly beaten
• coriander sprigs and lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

kuruma iraichchi

Pepper beef curry (kuruma iraichchi)

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Though famous for producing another pantry staple, black tea, Sri Lanka is also a key producer of high quality pepper. It is an essential ingredient in Sri Lankan cuisine, used in the spice blends of curries, such as this one, added to pickles and relishes, and even cracked over fresh tropical fruit with salt, sugar and chilli.

SERVES

6

PREPARATION

20MIN

COOKING

2hr

45MIN

SKILL LEVEL

EASY