Sri Lanka’s favourite street food brought to Margaret River Australia. It’s now an Australian dish. A pair of stainless steel paddles are pretty handy for cooking this dish, but you can also use 2 wide spatulas. Peter Kuruvita's Coastal Kitchen
- 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
- Fried curry leaves, chopped coriander leaves and roasted chopped peanuts
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.