Seafood Kottu Roti Recipe

About Seafood Kottu Roti

Seafood Kottu is the premium version of Sri Lanka's beloved street food, most commonly found in coastal towns and cities like Negombo, Galle, Mirissa, and Trincomalee where fresh seafood is landed daily. Known as "Isso Kottu" when made with prawns or "Mudu Kottu" when featuring cuttlefish, this variety commands the highest price on any kottu shop menu - and for good reason. The combination of ocean-fresh seafood with the smoky, spicy stir-fried roti creates a dish that is truly special.

Negombo, the fishing capital of Sri Lanka's west coast, is particularly famous for its seafood kottu. Here, the prawns are often so fresh they were swimming just hours before being tossed onto the hot griddle. The fishermen's wives supply the local kottu shops directly, ensuring maximum freshness. The cuttlefish (della) is equally prized, its tender, slightly chewy texture providing a wonderful contrast to the soft roti and crunchy vegetables.

What sets seafood kottu apart from other varieties is the use of goraka (garcinia cambogia), a souring agent traditional in Sri Lankan seafood cookery. This dried fruit rind adds a subtle tangy note that cuts through the richness of the coconut milk-based curry sauce and complements the natural sweetness of the prawns. The combination of goraka, curry leaves, pandan, and fresh lime juice creates a flavor profile that is distinctly coastal Sri Lankan. This recipe brings the taste of Sri Lanka's seaside kottu shops into your kitchen.

Ingredients

Seafood

• 200g fresh prawns (medium-large size), peeled and deveined
• 150g fresh cuttlefish or squid, cleaned and cut into rings and tentacles

For the Seafood Curry Sauce

• 1/2 cup thick coconut milk
• 1 tablespoon Sri Lankan curry powder
• 1/4 teaspoon turmeric powder
• 5 curry leaves
• 1 small piece pandan leaf (rampe)
• 1 small piece goraka (garcinia), soaked in warm water (optional but recommended)
• 1 small onion, sliced
• 2 cloves garlic, crushed
• Salt to taste

For the Kottu

• 4 godamba roti (or paratha), shredded into strips
• 2 tablespoons vegetable oil
• 1 large onion, finely sliced
• 2 leeks, washed and sliced
• 1 medium carrot, julienned
• 3 green chilies, sliced lengthwise
• 4 cloves garlic, minced
• 1 inch piece ginger, finely minced
• 10 fresh curry leaves
• 1 tablespoon Sri Lankan roasted curry powder
• 1 teaspoon chili flakes
• 1/4 teaspoon turmeric powder
• 1 teaspoon freshly ground black pepper
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 2 eggs
• Salt to taste
• Fresh coriander leaves for garnish
• Lime wedges for serving

Step-by-Step Instructions

Step 1: Clean and Prepare the Seafood

Start by preparing the seafood thoroughly. For the prawns, peel off the shells and devein them by making a shallow cut along the back and removing the dark vein. You can leave the tail shell on for visual appeal if you prefer. Rinse under cold water and pat dry with paper towels. For the cuttlefish, pull the head and tentacles away from the body. Remove the transparent cartilage (cuttlebone) and the ink sac. Peel off the outer skin. Cut the body into rings about 1 cm wide and separate the tentacles into smaller pieces. Rinse well and pat dry. Divide the seafood into two portions - half for the curry sauce, half for searing.

Step 2: Make the Seafood Curry Sauce

In a small saucepan, combine half the prawns and half the cuttlefish with the coconut milk, curry powder, turmeric, sliced onion, crushed garlic, curry leaves, pandan leaf, and soaked goraka. Add a pinch of salt and bring to a gentle simmer over medium heat. Cook for 8-10 minutes until the seafood is cooked through and the sauce has thickened to a rich, creamy gravy. Be careful not to boil vigorously as this can make the coconut milk split. Remove from heat. Pick out the seafood pieces and set them aside. You should have about 1/3 cup of thick, flavorful curry sauce remaining.

Step 3: Prepare the Roti and Vegetables

Shred the godamba roti into strips about 1-2 inches wide. Prepare all vegetables and have them arranged within reach. Seafood kottu cooks even faster than chicken kottu because seafood needs minimal cooking time, so having everything ready is absolutely critical.

Step 4: Sear the Remaining Seafood

Heat 1 tablespoon of oil in a large wok over the highest heat. When the oil is smoking, add the remaining raw prawns and cuttlefish pieces in a single layer. Let them sear without moving for about 45 seconds until they develop a golden crust on the bottom. Flip and sear the other side for another 30 seconds. The prawns should be pink and just curled, the cuttlefish barely opaque. Remove immediately and set aside - they will finish cooking when added back to the kottu. Do not overcook at this stage.

Step 5: Build the Aromatic Base

Add the remaining tablespoon of oil to the same wok. Drop in the curry leaves - they will splutter dramatically. Immediately add the green chilies, minced garlic, and minced ginger. Stir-fry for 20 seconds until powerfully fragrant. The residual flavors from searing the seafood will infuse into the aromatics, building incredible depth.

Step 6: Cook the Vegetables

Add the sliced onions and leeks. Toss vigorously on high heat for 2 minutes until slightly softened and starting to char at the edges. Add the julienned carrots and stir-fry for another minute. The vegetables should be crisp-tender with some caramelized edges.

Step 7: Add the Eggs

Push the vegetables to the sides of the wok. Crack the two eggs into the center and allow them to set for 10-15 seconds. Break them up into rough, chunky pieces and fold them through the vegetables. Keep the egg pieces large.

Step 8: Add Roti, Seafood, and Sauce

Add all the shredded roti to the wok. Begin the vigorous chopping and tossing motion with two metal spatulas. After about 1 minute of chopping, add all the seafood - both the seared pieces and the curry-cooked pieces. Pour the reserved seafood curry sauce over the mixture. Sprinkle with curry powder, chili flakes, turmeric, soy sauce, and lime juice. Continue the chopping and tossing for 3-4 minutes on high heat, ensuring the sauce coats every strand of roti and the seafood is evenly distributed throughout.

Step 9: Final Seasoning and Plating

Season with salt, black pepper, and an extra squeeze of lime if desired. The finished seafood kottu should be aromatic, slightly moist from the curry sauce, and flecked with pink prawns and white cuttlefish rings. Transfer to a warm serving plate. Garnish generously with fresh coriander leaves and serve with lime wedges on the side. Enjoy immediately while the seafood is tender and the roti is still hot.

Tips & Tricks for Perfect Seafood Kottu

• Do not overcook the seafood: This is the golden rule. Prawns become rubbery and cuttlefish turns tough when overcooked. Sear them briefly, and they will finish cooking in the residual heat when mixed with the hot roti.
• Use goraka for authenticity: Goraka (dried garcinia cambogia) is the traditional souring agent in Sri Lankan seafood curries. It adds a unique tanginess that lime alone cannot replicate. Soak a small piece in warm water for 15 minutes before use. If unavailable, a teaspoon of tamarind paste is a decent substitute.
• Fresh seafood is non-negotiable: The quality of seafood kottu depends entirely on the freshness of the prawns and cuttlefish. Buy from a trusted fishmonger and use them the same day. Fresh prawns should smell like the ocean, not fishy.
• Sear before adding: Searing the seafood separately at high heat creates a caramelized crust that adds tremendous flavor and prevents the seafood from steaming and becoming watery in the kottu.
• Lime juice at the end: Add lime juice in the final minute of cooking. Adding it too early causes the acid to toughen the seafood proteins.
• Black pepper generously: Seafood kottu benefits from generous black pepper, which complements the natural sweetness of prawns and cuttlefish beautifully.
• Try with fish too: While prawns and cuttlefish are traditional, you can also make seafood kottu with firm white fish like seer (thora) or tuna (kelawalla) cut into chunks.

Nutrition Information

Per serving (approximate values):

Nutrient	Amount
Calories	480 kcal
Protein	34g
Carbohydrates	46g
Fat	18g
Saturated Fat	6g
Fiber	4g
Sodium	720mg
Cholesterol	320mg

Serve With

• Seafood curry sauce: Extra curry sauce on the side for drizzling - the coconut and goraka-infused sauce is liquid gold.
• Lunu miris: A punchy onion, chili, and lime sambol that pairs wonderfully with seafood.
• Fresh lime wedges: Essential for seafood kottu - a generous squeeze before each bite.
• Pol sambol: Fresh coconut sambol adds tropical crunch and creaminess.
• Seeni sambol: Sweet and spicy caramelized onion relish for a different flavor profile.
• Arrack and ginger beer: Traditionally in coastal towns, seafood kottu is enjoyed with a shot of Ceylon arrack or cold ginger beer.

Frequently Asked Questions