Crispy Kottu Hash Browns with Curry Mayo

Method

1. Chop the roti into pieces no bigger than 1 cm. Coarsely grate the carrot, shred the cabbage very finely, slice the spring onions and finely chop the onion, chilli and curry leaves.

   Add in this stepGodamba roti or frozen parathas, cooked 2Carrot 60 gCabbage 80 gSpring onions 2Onion ½Hot green chilli 1Curry leaves 8

2. In a large bowl, toss everything from step 1 with most of the curry powder, the salt, pepper, eggs, flour and Cheddar. Leave for 5 min so the roti soaks up the egg. It is right when it holds together when squeezed in your hand.

   Add in this stepCurry powder 1 tspSalt ½ tspGround black pepper ¼ tspEggs 2Plain flour 2 tbspGrated Cheddar 40 g

3. Mix the mayonnaise with the rest of the curry powder and the lime juice to make the curry mayo.

   Add in this stepMayonnaise 3 tbspCurry powder ½ tspLime ½

4. Pour oil 3 to 4 mm deep into a 26 cm pan and heat over medium heat for 2 min. When a little of the mixture sizzles at once (about 170 °C), it is ready.

   Add in this stepVegetable oil (for frying) 4 tbsp

   medium heat

5. Drop large spoonfuls of the mixture into the pan and press with a spatula to 1.5 cm thick. Fry over medium heat for 3 min until deep golden underneath, then turn carefully and fry for 3 min more. Don't crowd the pan (number of batches: 2). Turn them away from you, as the oil spits.

   medium heat

6. Drain on a rack and serve hot with the curry mayo.