In Sri Lanka, the sound of kottu paddles beating on a steel griddle is like bird song or the sound of the ocean: it is always around. And once you try this dish, whenever you are in Sri Lanka, you will follow the sounds to track down the nation’s favourite street snack.
This is another one I would suggest you look up on the internet, because the technique is part of the show. This dish needs to be made in front of your guests, and your neighbours need to wonder what you are up to!
Heat a flat barbecue plate on low heat. Add the coconut oil and heat until smoking.
Add the onion, ginger and garlic and, using your kottu paddles or two barbecue scrapers, stir-fry the mixture for 2 minutes, until fragrant.
Add the carrot, leek, fresh chillies and cabbage, if using. Stir-fry the mixture for a further 2 minutes.
Add the beaten eggs and mix them in, ensuring you scrape the bottom of the barbecue clean so nothing sticks.
Add the shredded roti or tor tillas and mix well.
Pour the kiri hodi over. Now commence your rhythmic chopping of the roti, and keep going until it is well chopped and all combined. Sprinkle with the chilli flakes, salt and freshly ground black pepper.
To serve, place on a plate lined with a banana leaf, or even into a banana leaf cone. Garnish with the shredded cheese so it slightly melts on the kottu, and serve hot.
© 2018 All rights reserved. Published by Murdoch Books.