Kottu roti

Sri Lanka’s favourite street food brought to Margaret River Australia. It’s now an Australian dish. A pair of stainless steel paddles are pretty handy for cooking this dish, but you can also use 2 wide spatulas. Peter Kuruvita's Coastal Kitchen

• serves

  6

• prep

  45 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

• 100 ml vegetable oil
• 1 red onion, thinly sliced
• 2 garlic cloves, minced 
• 1 tbsp finely shredded ginger
• ½ tsp chilli flakes
• 2 long green chillies, thinly sliced
• 2 long red chillies, thinly sliced 
• 1 sprig curry leaves, leaves picked and shredded
• 2 roti or naan, cooked and shredded
• ½ bunch baby bok choy, finely shredded
• 1 cup finely shredded cabbage
• 1 cup finely shredded carrot
• 6 green prawns, peeled and cleaned
• 50 g raw white fish fillet
• 10 mussels, lightly steamed and removed from shells
• 100 g cleaned squid
• 100 g octopus, blanched in boiling water for 2 minutes, drained 

To serve

• Fried curry leaves, chopped coriander leaves and roasted chopped peanuts

Instructions

Preheat a barbecue flat plate to medium-high. Add the oil, onion, garlic, ginger, chilli flakes sliced chilli and shredded curry leaves and fry for 2 minutes or until just soft. 

Add the shredded roti and cook, chopping with the paddles for another 2 minutes. Add the vegetables and cook, chopping as you go for 2 minutes or until just tender. Add the seafood and chop it through until just cooked.

Serve immediately scattered with fried curry leaves, coriander and peanuts.

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.