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Kottu roti
Serves 2 Starters and mains
Ingredients
- 125ml vegetable oil
- 4 eggs
- 2g chilli powder
- 2g curry leaves
- 120g red onion, finely sliced
- 14g garlic, finely chopped
- 10g ginger, finely chopped
- 3 green bird’s eye chillies, finely sliced into rounds
- 140g cabbage, shredded
- 4 Godhamba roti (see recipe linked below), cut into approx. 3cm x 2cm strips
- 2 large spring onions, white and green parts julienned
- 50g cheddar cheese, grated
For the kiri hodi (curry sauce)
- 5g fenugreek seeds
- 25g coconut oil
- 4g curry leaves
- 150g brown onion, sliced
- 12g garlic, finely chopped
- 8g white curry powder
- 3g turmeric
- 1 cinnamon stick
- 250ml coconut cream
- 4 x 5cm pieces pandan leaf
- juice 1 lime
Method
To make the kiri hodi, put the fenugreek seeds in a small bowl, add 75ml water and set aside. Melt the coconut oil in a medium saucepan over a medium heat, add the curry leaves and cook, stirring, for a minute or so until fried. Add the onion and garlic and cook, stirring occasionally, for 4–5 minutes until the onion has softened. Stir in the curry powder, turmeric and cinnamon and continue stirring for 1–2 minutes until the powder begins to catch on the bottom of the pan. Add the coconut cream, pandan leaf, soaked fenugreek seeds and 600ml water. Bring the mixture just to the boil, then reduce the heat and simmer gently for 2–3 minutes until the sauce comes together. Season to taste with lime juice, salt and white pepper. The flavour should be mild and sweet with just a hint of curry and pepper, and lime in the very background. Set aside 250ml to use in this recipe, and keep the remainder to add to another curry or to pour over rice.
Heat the oil in a wok over a
high heat. Meanwhile, whisk
together the eggs and chilli
powder in a bowl. When the oil is hot to the point of just
smoking, pour the egg into the
wok and let it sit for 30 seconds
until it fluffs up a little, then use
a wok spoon to stir it around
for a few moments until it is just
set. Carefully tip the egg and
most of the oil into a bowl
and set aside.
Put the wok back on the heat, immediately add the curry leaves and stir-fry for 1 minute until the leaves are fried. Add the red onion, garlic, ginger and chillies and cook, tossing, for 1–2 minutes until the onion has softened. Add the cabbage and cook for 1–2 minutes until just tender with a little char. Season with a little salt and pepper.
Add the roti (recipe here) and toss to combine, then let everything sit for a moment before returning the egg to the wok, leaving most of the oil behind.
Using your wok spoon to break up the roti, almost mashing it, cook and toss for about 2 minutes until all the ingredients are thoroughly combined. Add the spring onions, cheese and around a third of the reserved 250ml kiri hodi and toss for another 2 minutes. Gently heat the remainder of the reserved kiri hodi and put in a jug or bowl.
Remove the wok from the heat, taste and adjust the seasoning if necessary. Serve with the kiri hodi to pour over.
This recipe is taken from the April 2022 issue of Food and Travel. To subscribe today, click here.
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