Kottu roti

Kottu roti

By
From
S is for Sri Lankan
Serves
4
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
4 Parathas, or frozen bought parathas
2 tablespoons vegetable oil
10 curry leaves
2 garlic cloves, minced
5cm ginger, peeled and minced
1 green chilli, deseeded and finely sliced
1 leek, finely chopped
1 carrot, finely julienned
200g chestnut mushrooms, finely chopped
2 eggs
1 tablespoon Sri lankan curry powder
4-5 tablespoons Chicken curry, optional
or 4-5 tablespoons Beef curry, optional
salt, to taste
or soy sauce, to taste

Method

  1. Roll the parathas up and finely slice them into strips. Turn the strips around, then chop into evenly tiny pieces. Set aside.
  2. Heat the oil in a large wok on a medium heat. Add the curry leaves, garlic, ginger and chilli and stir-fry for a few seconds. Add the leek, carrot and mushrooms and stir-fry for a further 2–3 minutes until just wilted.
  3. Add the eggs and mix briefly to scramble. Add the curry powder and stir-fry for a further 30 seconds, before adding the chopped parathas and leftover chicken or beef curry, if using.
  4. Stir-fry for a further 4–5 minutes until everything is hot all the way through and well mixed. Add salt or soy sauce to taste. Serve immediately.
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