This dish is commonly eaten for dinner in Sri Lanka, where the egg may be substituted for meat, such as beef or chicken.
- 5 garlic cloves
- 4 cm piece ginger, roughly chopped
- 2 small red onions, thinly sliced
- 8 curry leaves (see Note)
- 1 long green chilli, thinly sliced, plus extra shredded, to serve
- 1 tomato, roughly chopped
- 2 tbsp vegetable oil
- 1 tbsp Sri Lankan curry powder (see Note) or other curry powder
- 1 tbsp tomato paste
- ½ tsp ground cumin
- 1 tbsp dark soy sauce
- 1 carrot, cut into julienne
- 80 g (1 cup) thinly shredded white cabbage
- 3 roti canai or paratha (see Note), finely chopped
- 2 eggs, lightly beaten
- coriander sprigs and lemon wedges, to serve
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.
Combine garlic, ginger, half the sliced onion, curry leaves, green chilli and tomato in a food processor and process to form a paste.
Heat oil in a large wok over high heat. Add paste and cook, stirring frequently, for 5 minutes or until slightly coloured. Add curry powder, tomato paste, cumin and soy sauce, and stir to combine. Add carrot, cabbage and remaining sliced onion, and cook for 1 minute or until vegetables are almost tender. Add roti and cook for 2 minutes or until warmed through and starting to colour. Push mixture to the side of the wok, add beaten egg and stir for 1 minute or until just set. Stir to combine then serve with lemon wedges, extra chilli and coriander.
• Curry leaves, Sri Lankan curry powder, roti canai and paratha are from Asian and Indian food shops and select greengrocers.
Photography by Mark Roper. Food preparation by Phoebe Wood. Styling by Justine Poole.
As seen in Feast magazine, February 2015, Issue 39.