Ingredients

• 2 tablespoon canola oil

• 1 medium onion

• 1 tbsp crushed garlic a

• 1 tbsp crushed ginger

• 1 teaspoon of Araliya pepper powder

• 2 sliced leeks washed

• 100 grams of a preferred meat (shredded chicken leftover chicken curry)

• 3 grated carrots

• 4 eggs

• 1 cup shredded cheese

• Salt and pepper

• 6 chopped Roti
  
  Curry Spices

• 1 tbsp Araliya un-roasted curry powder

• ¼ tsp Araliya pepper powder

• 2 tbsp of Araliya Chilli Pieces 

Preparation

Step 1

In a non-stick pan, heat the ghee oil over medium-high heat. When the it is heated, pan-fry the parata or roti until golden brown.

Step 2

In a wok, heat oil and add in 4 eggs. Deep fry eggs and stir while they fry.

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Step 3

In a wok, heat canola oil, add the onion and saute until golden brown. Add 2 tea spoons of Araliya chilli paste. Add the ginger and garlic. Add the vegetables (but not the carrots) and salt to taste and stir-fry for a few minutes.

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Step 4 

Add the chicken, Araliya pepper powder and Araliya chilli pieces or flakes and the curry and stir fry until the vegetables golden brown.  Add the carrots and mix them in. Taste and season with salt.

Step 5 (Cheese Sauce)
To top it off with a Cheese Sauce, add butter, when it starts melting, add milk and flour and keep whisking. Finally, add the shredded cheese and mix through. Pour the hot cheese sauce just before serving the Kottu.