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SAPresenting my version of the Dolphin Kottu. I've used beef, but you can also try it with chicken or seafood. What sets it apart is the addition of thick coconut milk, giving it a unique twist compared to traditional kottu. Perfect for using up leftover curry and paratha, this dish can be prepared in minutes.
And just to clarify, Dolphin is just a name; there's no dolphin involved! 😄
Ingredients:
- 4 pieces of Paratha, sliced
- 1 cup of Beef gravy
- 100gms of Cooked beef, shredded
- 2 Onions, sliced
- 1 tbsp of Ginger-garlic paste
- 2 Tomatoes, sliced
- 1 Capsicum, sliced
- 3 Green chilies
- 1 tsp of Chili powder
- 1 tsp of Turmeric powder
- Salt, to taste
- 2 tbsp of Tomato ketchup
- 1½ cups of Coconut milk
- 1 tsp of Chili flakes (optional)
- Coriander leaves, for garnish
- Eggs (optional), for added protein
Instructions:
1. In a pan, sauté onions in oil until translucent. Add ginger-garlic paste and cook until the raw smell disappears.
2. Add sliced tomatoes, a pinch of salt, and cook until they are mashed.
3. To the tomato mixture, add chili powder, turmeric powder, capsicum, and green chilies. Cook for a minute.
4. Add the sliced paratha, beef gravy, cooked beef, coconut milk, and tomato ketchup. Mix everything well.
5. If desired, eggs can be added at this stage for added protein. Simply crack them into the mixture and stir until cooked.
6. Finish by sprinkling chili flakes (if using) and coriander leaves.
7. Serve hot.
Did you think there was Dolphin in this recipe?
@saymesemi
