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Main course · Sri Lankan

Seafood Kottu Roti with Prawns and Squid

35 min Serves 4 ~486 kcal/serving ~£7.80 (£1.95/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 250 g raw king prawns, peeled
  • 250 g cleaned squid rings
  • 6 chapattis
  • 200 g white cabbage, finely shredded
  • 100 g leeks, sliced
  • 2 eggs
  • 1 onion, finely sliced
  • 10 curry leaves
  • 1.5 tbsp sri lankan roasted curry powder
  • 3 tbsp vegetable oil

Nutrition (per serving)

Calories
486 kcal
Protein
31.8 g
Carbohydrate
43.5 g
of which sugars
6.4 g
Fat
19.2 g
of which saturates
3.3 g
Fibre
6.3 g
Salt
1.22 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Stack the chapattis and slice into thin strips.

  2. 2

    Heat 1 tbsp of the vegetable oil in a large wok, add the prawns and squid, and fry for 2-3 minutes until the prawns turn pink; set aside.

  3. 3

    Add the remaining oil, onion and curry leaves to the pan, and fry for 5 minutes until softened.

  4. 4

    Add the cabbage and leeks, and fry for 5 minutes until tender.

  5. 5

    Push the vegetables to one side, crack in the eggs and scramble for 1-2 minutes until just set.

  6. 6

    Return the seafood to the pan, stir in the sri lankan roasted curry powder, then add the sliced chapattis.

  7. 7

    Toss everything together vigorously for 3-4 minutes, chopping through the roti strips, until well combined and heated through, making sure the seafood is fully cooked.

  8. 8

    Serve hot, straight from the pan.

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