Kottu roti

Ingredients

• 100 ml vegetable oil
• 1 red onion, thinly sliced
• 2 garlic cloves, minced 
• 1 tbsp finely shredded ginger
• ½ tsp chilli flakes
• 2 long green chillies, thinly sliced
• 2 long red chillies, thinly sliced 
• 1 sprig curry leaves, leaves picked and shredded
• 2 roti or naan, cooked and shredded
• ½ bunch baby bok choy, finely shredded
• 1 cup finely shredded cabbage
• 1 cup finely shredded carrot
• 6 green prawns, peeled and cleaned
• 50 g raw white fish fillet
• 10 mussels, lightly steamed and removed from shells
• 100 g cleaned squid
• 100 g octopus, blanched in boiling water for 2 minutes, drained 

To serve

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

Instructions

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.