Kottu roti


  • 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 


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.

To serve

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

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