Kottu Roti

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By – Peter Kuruvita

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.

Peter Kuruvita’s Coastal Kitchen airs 8pm, Thursdays on SBS and then you can catch-up on SBS On Demand. Visit the program page for recipes, videos and more.

Ingredients

  • 100 mlvegetable oil
  • 1red onion, thinly sliced
  • 2garlic cloves, minced
  • 1 tbspfinely shredded ginger
  • ½ tspchilli flakes
  • 2long green chillies, thinly sliced
  • 2long red chillies, thinly sliced
  • 1 sprigcurry leaves, leaves picked and shredded
  • 2roti or naan, cooked and shredded
  • ½ bunchbaby bok choy, finely shredded
  • 1 cupfinely shredded cabbage
  • 1 cupfinely shredded carrot
  • 6green prawns, peeled and cleaned
  • 50 graw white fish fillet
  • 10mussels, lightly steamed and removed from shells
  • 100 gcleaned squid
  • 100 goctopus, blanched in boiling water for 2 minutes, drained

To serve

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

Source – https://www.sbs.com.au/food/recipes/kottu-roti

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