KOTTU ROTI
SERVES 2
½ cup (125ml) vegetable oil
4 eggs
2g chilli powder
2g curry leaves
½ red onion, finely sliced
14g finely chopped garlic
10g finely chopped ginger
3 green bird’s-eye chillies, finely sliced into rounds
140g cabbage, shredded into a medium shred
4 Godhamba roti (recipe follows), cut into
3cm x 2cm strips(approximately)
2 large long green shallots, white and green part julienned
50g grated cheddar
250ml Kiri hodi, gently heated (find the recipe at delicious.com.au)
Whisk together the eggs and chilli powder. 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 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 chilli 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 black pepper.
Add the roti and toss to combine, then let it sit for a moment before returning the egg to the wok (leaving most of the oil behind).
Now it’s a matter of cooking, tossing and using your wok spoon to break up the roti, almost mashing it, for about 2 minutes until all the ingredients are thoroughly combined. Add the shallot, cheese and one-third of the kiri hodi and toss for another 2 minutes.
Remove from the heat, taste and adjust the seasoning if necessary. Serve immediately with the remaining kiri hodi to pour over at your whim.
“ASIDE FROM BEING COMPLETELY DELICIOUS, KOTTU ROTI IS A GREAT WAY TO USE UP LEFTOVER ROTI AND CURRY OR EVEN JUST LEFTOVER GRAVY FROM A CURRY. THE COOKING TECHNIQUE IS SIMILAR TO THAT OTHER CATCH-ALL DISH, FRIED RICE. THIS IS A
