Kottu Roti
This is a Sri Lankan preparation stir frying chapati or paratha with beaten egg, curry powder, chilli and vegetables. Frying first the onion, ginger and chilli paste really helps to unlock flavour and gives the rest of the ingredients an almighty head start. Do try and use paratha or chapati here. I especially love how some of the bread soaks up more of the egg mixture than other pieces, leaving some deliciously saturated with the egg and spices and some more on the toasted, crunchy spectrum. I like to use a good, juicy spring cabbage in this recipe, a favourite spring vegetable for me. This recipe features in the Spring chapter of my book Home Cookery Year, published in 2020 by Quadrille and shot by Sam Folan.
INGREDIENTS
Serves 4
1 large red onion, thinly sliced
1 tbsp Sri Lankan curry powder, or another curry powder
2 green chilli, thinly sliced
1 tbsp grated fresh ginger
3 cloves of garlic, roughly chopped
Salt and freshly ground black pepper
3 tbsp vegetable oil
8 curry leaves (optional)
1 tbsp tomato puree
1 tbsp soy sauce
1 large carrot, peeled and coarsely grated
1 spring cabbage or pointed hispi cabbage, thinly sliced
3 eggs, beaten
3 paratha, chapatis, pitta or tortilla wraps, thinly sliced
Lime wedges, to serve
METHOD
Blend ½ of the onion with ½ the green chilli, garlic, ginger, curry powder and ½ tsp salt to a coarse paste (adding a splash of water if necessary)
Fry the paste with the curry leaves, the soy sauce and the tomato puree in the oil for 10 minutes, stirring occasionally until the paste is beginning to stick to the bottom of the pan.
Add the remaining onion and the vegetables and stir-fry for 5 minutes or until the vegetables are soft.
Add the torn bread and cook for 30 seconds to warm through, then add the egg and stir-fry for 3-4 minutes or until the egg is scrambled. Check the seasoning adding a touch more salt and plenty of black pepper.
Top with the remaining green chilli and serve with the lime wedges on the side.