Sri Lankan Coconut Kottu

Sri Lankan Coconut Kottu is a flavourful and aromatic dish made with shredded coconut roti stir-fried with an assortment of vegetables, spices, and protein, creating a hearty and satisfying meal bursting with tropical flavours.

Prep Time 20

Cook Time 35

Total Time 55

Servings People

Ingredients

Coconut Roti Ingredients:

2 cups coconut grated/fresh or desiccated
2 cups wheat flour or rice flour
1 cup water
1/2 tsp salt

Coconut Kottu Ingredients:

3 tbsp coconut oil
1 large onion finely chopped
3 medium green chilies finely chopped (adjust to taste)
2 cloves garlic minced
1 inch ginger grated
1 sprig curry leaves
1 large carrot julienned
2 large green bell pepper diced
1 cup cabbage shredded
200 g chicken beef/shrimp, cooked and shredded
1 tsp curry powder
1/2 tsp turmeric powder
1/4 tsp chili flakes adjust to taste
salt to taste
freshly ground black pepper to taste
2 tbsp coriander cilantro, chop
Lime wedges for serving

Instructions

In a large mixing bowl, combine the grated coconut, flour, water, and salt. Mix until well combined to form a dough.
2 cups coconut, 2 cups wheat flour, 1 cup water, 1/2 tsp salt
Knead the dough for a few minutes until smooth and elastic.
Divide the dough into small portions and shape them into balls.
Heat a non-stick skillet over medium heat. Flatten each dough ball into a thin disc and cook on the skillet until golden brown and slightly crispy on both sides. Repeat with the remaining dough. Set aside.
Heat coconut oil in a large skillet or wok over medium heat.
3 tbsp coconut oil
Add the chopped onion, green chilies, minced garlic, grated ginger, and curry leaves. Sauté until the onions are soft and translucent.
1 large onion, 3 medium green chilies, 2 cloves garlic, 1 inch ginger, 1 sprig curry leaves
Add the julienned carrot, sliced bell pepper, and shredded cabbage. Cook for a few minutes until the vegetables are tender-crisp.
1 large carrot, 2 large green bell pepper, 1 cup cabbage
If using, add the cooked and shredded chicken, beef, or shrimp to the skillet.
200 g chicken
Sprinkle the curry powder, turmeric powder, chili flakes, salt, and black pepper over the vegetables and protein. Mix well to coat everything evenly with the spices.
1 tsp curry powder, 1/2 tsp turmeric powder, 1/4 tsp chili flakes, salt, freshly ground black pepper
Add the chopped or shredded coconut roti to the skillet. Using a spatula or wooden spoon, chop and stir-fry the ingredients together until well combined and heated through.
Taste and adjust the seasoning if necessary.
Garnish the Coconut Kottu with chopped fresh coriander leaves, if desired.
2 tbsp coriander
Serve hot with lime wedges on the side for squeezing over the kottu.
Lime wedges
Enjoy the aromatic flavours and comforting texture of Sri Lankan Coconut Kottu, a delightful dish that's perfect for sharing with family and friends!

Nutrition