Kottu

Ingredients for 3 servings:

• 300g wrap(s)
• ½ onion(s), red
• 2 garlic cloves
• 1 tbsp fresh ginger
• 1 chili pepper(s), green
• 2 eggs
• 1 lime(s)
• 2 tbsp chili flakes
• 2 tbsp curry powder
• 2 tbsp soy sauce
• 2 tbsp coconut oil
• 3 carrots
• 200 g white cabbage
• 3 spring onions
• 250 ml vegetable stock
• 8 curry leaves, optional
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a dish from Sri Lanka

Stack the wraps on top of each other, roll them up, and cut them into strips, then into bite-sized pieces. Make a curry sauce from chili flakes, 1 tablespoon of curry powder, vegetable stock, and soy sauce. Finely chop the ginger, garlic, onions, and chilies. Grate the carrots and slice the cabbage. Sauté the ginger, garlic, onions, and chilies in coconut oil. Add the vegetables and fry for a few minutes (add curry leaves if desired). Beat the eggs and fry them. When the eggs are set, add the wrap pieces and half of the curry sauce and fry them. Season with salt, pepper, and lime juice before serving. Serve the rest of the curry sauce with the kottu. Tip: Kottu is also traditionally served with seafood or chicken. Simply fry the fish or meat before frying the vegetables, then keep it in the pan, and prepare the rest according to the steps above.