Cream crackers Kottu

                                  

I know what you are thinking, I have probably gone crazy in the head. But take a look at the picture, doesn't it look delicious, you won't believe it is made using cream crackers, frozen vegetables and leftover curry gravy and a can of tuna!. There are families who live in tiny spaces and with the economy going down who knows what can happen. So I thought about what could be an easy recipe but still on a small budget.

I grew up eating cream crackers with curry for breakfast. My mum was never one who made the local flatbread for breakfast, so it was either bread and jam and eggs or cream crackers with marmite and margarine or leftover curry and cream crackers for breakfast.

So I  wondered what I could make using cream crackers. I wondered if I can use it in place of flatbread in a kottu Roshi because I  didn't want to use up my flour too much as the kids love their dessert now and then. ( Kottu rotti is a Sri Lankan street food made with vegetables and torn flatbread).

                                               

So I crushed up some crackers, used some sad looking vegetables in the fridge, you can use frozen or the canned vegetables too, added some leeks, and used a can of tuna for protein. I  made a curry sauce, you can use leftover tuna curry or chicken curry gravy if you have any.

                                                 
Even to make the curry sauce, I used just a small amount of garlic, ginger and onion, ground it up and sauteed it in a little oil, added some curry powder and coconut milk and I had about a cup of curry sauce ready.

The leeks are stir-fried first, then the tuna is cooked in along with the vegetables, then added some seasoning, added some eggs, and then the crackers. Finally a  few ladles of curry sauce and voila! you have a delicious rather strange looking kottu.
Have to eat it pretty soon or it ends up getting too dry but you can always serve it along with more curry if you like.

Yield: 4

Author: Nammi

Cream crackers Kottu

Prep time: 30 mins Cook time: 20 mins Total time: 50 mins

Ingredients:

• 1 pkt cream crackers, about 24 crackers, crushed roughly
• 1 cup cooked vegetables (or use frozen or canned even)
• 1 can tuna, drained and flaked
• 1 small onion, finely sliced ( optional)
• 1 leek, finely sliced ( see note)
• 3 green chillies or 1/4 scotch bonnet pepper, sliced
• 5 cloves garlic ( 4 chopped, one left whole)
• 1/2 inch ginger
• 15 curry leaves
• small piece of pandan leaf ( 8 inches, but optional)
• 2  heaped tsp curry powder ( I used local roasted curry powder)
• 1 tsp chilli powder
• 2 tbsp coconut milk powder
• 1  1/2 cup water
• tiny piece cinnamon and cardamon 2
• 1egg, beaten
• vegetable oil
• salt and pepper to taste
• 1/2 lime

Instructions:

1. First, make the curry sauce,  make a paste using  1 clove of garlic, ginger and a small piece of onion in a grinder or motor and pestle.
2. Heat 2 tbsp oil and add the paste, 3 curry leaves, and a small piece of the pandan leaf if using and stir for 1-2 minutes. Add curry powder   1/2 tsp chilli powder, and the cinnamon and cardamon.  Add 1 cup water and let it simmer. Mix the coconut milk powder with the remaining 1/2 cup water pour this into the simmering curry and cook over a gentle heat for another 5 minutes. Taste add salt and switch off. 
3. Take a large wok or frying pan and add about 4 tbsp oil and add the leeks and remaining onion. Once it softens add curry leaves, pandan, chillies, and tuna. Stir fry till the tuna starts to go slightly dry. Add the vegetables. 
4. Stir fry and then push this to one side and add a little more oil in the empty spot and add the egg ( which has been beaten with a little salt), let it set a little and then break it down and stir it around and mix into the vegetable tuna mix. 
5. Add 1/2 tsp chilli powder, some ground black pepper, and then add the crushed cream crackers. 
6. Stir it around to mix everything and add a few ladles of the curry sauce. Mix and add a little more sauce.  It should be a slightly wet mixture, taste, add salt to taste and a little squeeze of lime and serve immediately. 

Notes:

If you don't have leeks, use more onion. maybe a bigger onion instead of one small one. Instead of making curry sauce use leftover gravy from any fish or chicken curry that is leftover.

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