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.

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  • 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.

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