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Sri Lankan beef kottu roti.

Sri Lankan beef kottu roti.

Everything you need to know to make a delicious, spicy Sri Lankan beef kottu at home.

 

This tasty and spiced up one-pot dinner for the family is tastier than any kottu you’ve had at a restaurant.

 

And the best part is, you are in control of what goes into it so the ingredients are fresh and hygienic.

beef kottu in a bowl.

 

So if you are craving for some beef kottu, this Sri Lankan recipe will give you the exact step-by-step instructions to make it at home for your friends and family.

 

Thank you note to my readers.

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Sri Lankan beef kottu, your favorite street food made at home, a tasty one pot dinner meal made for the family.

Utensils and appliances needed.

Chopping board/knife

Bowl to marinate.

Medium-sized cooking pan to cook the beef.

Frying pan to cook the paratha.

Large wok to make the beef kottu.

 

Beginners notes on making beef kottu.

  • Read the recipe instructions once and make note of the workflow involved(written below).

Paratha for the kottu.

  • Decide if you are going to make the paratha or use store-bought frozen paratha.

 

  • I would advise using store-bought parathas for ease. If you are going to make them, make the paratha a day early to reduce the workload.

Beef curry for the kottu.

  • This is a very basic beef curry and cutting the beef to smaller pieces will help the beef cook faster. 

 

  • If possible make extra gravy to serve on the side.

 

  • Make sure to get the heat and salt seasoning balanced before you add the paratha pieces.

 

More kottu recipes!

Sri Lankan chicken kottu.

 

Sri Lankan dolphin kottu.

 

Sri Lankan bread kottu.

 

Storing- use a plastic or glass container to refrigerate. Kottu is a dish consumed within 24 hours.

Freezing- avoid freezing.

Heating- microwave for 1-2 minutes. Over a stovetop, use a non-stick pan to gradually warm the kottu. 

Stop food waste by– make only as much as you need as kottu is always best if consumed within 24 hours.

If you do have extra share with friends and neighbors.

recipe difficulty rating.

 

This recipe for Sri Lankan beef kottu is given the following difficulty rating because, despite the ingredients that are easy to find, the level of prep work and cooking involved is more.

 

Even though there are multiple steps to make the beef kottu, it’s still an easy option for dinner for a gathering of friends, or family as you can feed a large crowd.

 

Workflow to make the beef kottu.

  • Have all the ingredients ready.
  • If you are adding sliced leeks and carrots, have them ready.
  • Make the basic beef curry recipe.
  • Cook store-bought paratha or make your own paratha(recipe is on the blog).
  • Assemble all ingredients.

 

Cooking time involved in making the beef kottu.

If you intend on having beef kottu for dinner, a little pre-planning will make serving easier.

 

For example- make extra beef curry for lunchtime and save that curry to make the kottu, if you do this you can skip making the basic beef curry below. 

 

As you prepare lunch, cut and prep all the ingredients for the kottu(eg: carrots, leeks, onions, tomatoes, ginger-garlic, etc.) and refrigerate until needed.

 

If you’ve done the prep work as mentioned above, all you need is about 45 minutes to make the parathas and assemble the ingredients in a wok.

 

If you are making everything from scratch as shown below, keep at least 20 minutes to have all the ingredients prepped and one and a half hours to make the beef and kottu before serving time(eg: serving dinner at 8:30 p.m, start at 6.45-7.30 p.m).

 

How to make Beef kottu roti.

Please make sure to read the recipe instructions carefully to avoid mistakes.

 

Ingredients.

Ingredients mentioned below use standard measuring cups and spoons.

To marinate beef

500-700g beef cut into small cubes

1 and 1/2 tablespoons of minced ginger-garlic

1/2 tablespoon of red chilli powder

1 and 1/2 tablespoon of curry powder

1 teaspoon of coriander powder(use my coriander recipe to make your own using a dry spice grinder)

2 tbs vinegar

 

To cook the beef curry

3 tablespoons of oil

A sprig of curry leaves(substitute with 2 bay leaves)

1 large onion sliced fine

1 tablespoon black pepper

1 to 1/2 cup of thick coconut milk

1 tablespoon of red chilli flakes

Salt to season

3 to 4 Capsicum cut into thin slices

2 medium-sized carrot grated(optional)

2-3 stalks of leaks sliced fine(optional)

1 tomato sliced

 

Method

How to cut the beef for the beef kottu.

You will want to cut the beef (500-700g) into smaller pieces or cubes as you want the beef curry to cook quickly. Try to cut the beef into 1/2 inch pieces or cubes.

 

How to marinate the beef.

Place the beef in a bowl and add ginger-garlic paste(1 and 1/2 tbs), red chilli powder(1/2 tbs), curry powder(1 and 1/2 tbs), coriander powder(1/2 tbs, use myhow to make coriander recipe), vinegar(2 tbs)

marinating the beef to make the beef kottu.

 

Combine all the marinating ingredients with the beef and set aside for 1-2 hours.

beef marinated for one or two hours for the beef kottu.

 

How to cook the

quick beef curry

for the kottu.

 

Place a medium-sized pan over low medium fire and pour in the oil(3 tbs).

Add the curry leaves(5-6 leaves, substitute with bay leaf), chopped onions(1 large), cook until the onions turn soft.

Add the marinated beef into the cooking pan, over low medium heat.

 

Cook the beef until all the natural juice cooks and there is no liquid left on the pan.

 

 

Once all the natural juices are cooked through, shallow fry the beef cubes over medium heat for 7-10 minutes. Make them slightly crispy on the edges.

Add 1/2-1 cup of coconut milk to the beef curry.

Season with salt as needed.

Always make sure to have extra gravy as this allows you to serve some gravy on the side with the kottu.

While the beef curry cooks, taste and make the necessary adjustments as needed.

This means you can add extra coriander powder, curry powder, red chilli powder to give it deep flavors and color but make sure not to exceed more than 1 or 2 tablespoons. 

As you add these ingredients make sure to stir them into the beef curry.

Continue to cook the beef curry until the gravy thickens.

 

While the beef curry cooks you can start making the store-bought parathas. cook them over the stovetop.

Roll them out and cut them into the required size. Use a scissor to cut as this makes it a little easy when you have 10-15 parathas.

IF you decide to make your own paratha at home.

Use the paratha recipe on my blog to make your own if you are unable to buy the store-bought variety.

 

Making your own paratha takes time so I would advise you to make the dough, cook, cool and refrigerate a day early.

All you have to do then is take it out 1 hour early, let it reach room temperature and then cut them into the required size.

 

 

How to assemble the beef kottu

Add oil, onion, tomato, minced garlic(1 tsp) and cook until onions are soft.

 

 

Add the sliced leeks, capsicum, carrots and cook over low heat until the vegetables are soft and cooked through.

 

 

While the kottu ingredients are cooking, add turmeric(1/2 tsp), red chilli flakes(1-2 tsp).

And combine.

 

 

Reduce heat to low, gather all the ingredients in the pan to a side and break 2 eggs into the pan.

 

Add the eggs and cook it into the veggies.

Increase heat to medium, pour in oil if needed and scramble the eggs with the vegetable in the wok, thoroughly mix.

 

Once you have the egg-veggie mixture done, add half of the beef curry on to the wok.

 

 

Combine the beef and all other ingredients in the pan. After adding the paratha it will be difficult to do add seasoning and balanced flavors.

For this reason, check for seasoning once the beef and mixed veggie kottu combo is done.

Make the necessary taste adjustments to suit your need. This would mean seasoning with salt, and extra red chilies for heat.

 

Once you have all the seasoning and taste balanced add the paratha roti pieces to the mix.

Mix with two wooden spoons, making your own kottu beat.

If you find the paratha pieces are big and difficult to mix, just dive in and tear the pieces.

Serve warm with the extra beef curry you’ve made.

added sliced parathas to the mixture of beef kottu.

 

Serve warm for best results.

beef kottu shown close up.

Yield: 5

Sri Lankan beef kottu roti.

Sri Lankan beef kottu roti.
Sri Lankan beef kottu roti.

Everything you need to know to make a delicious, spicy Sri Lankan beef kottu at home.

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes

Ingredients

  • To marinate beef
  • 500-700g beef cut into small cubes
  • 1 and 1/2 tablespoons of minced ginger-garlic
  • 1/2 tablespoon of red chilli powder
  • 1 and 1/2 tablespoon of curry powder
  • 1 teaspoon of coriander powder(use my coriander recipe to make your own using a dry spice grinder)
  • 2 tbs vinegar
  • To cook the beef curry
  • 3 tablespoons of oil
  • A sprig of curry leaves(substitute with 2 bay leaves)
  • 1 large onion sliced fine
  • 1 tablespoon black pepper
  • 1 to 1/2 cup of thick coconut milk
  • 1 tablespoon of red chilli flakes
  • Salt to season
  • 3 to 4 Capsicum cut into thin slices
  • 2 medium-sized carrot grated(optional)
  • 2-3 stalks of leaks sliced fine(optional)
  • 1 tomato sliced

Instructions

How to cut the beef for the beef kottu.

You will want to cut the beef (500-700g) into smaller pieces or cubes as you want the beef curry to cook quickly. Try to cut the beef into 1/2 inch pieces or cubes.

 

How to marinate the beef.

Place the beef in a bowl and add the ginger-garlic paste(1 and 1/2 tbs), red chilli powder(1/2 tbs), curry powder(1 and 1/2 tbs), coriander powder(1/2 tbs, use my“how to make coriander recipe), vinegar(2 tbs).

Combine all the marinating ingredients with the beef and set aside for 1-2 hours.

HOW TO COOK THE

QUICK BEEF CURRY

FOR THE KOTTU.

 

Place a medium-sized pan over low medium fire and pour in the oil(3 tbs).

Add the curry leaves(5-6 leaves, substitute with bay leaf), chopped onions(1 large), cook until the onions turn soft.

Add the marinated beef into the cooking pan, over low medium heat.

 

Cook the beef until all the natural juice cooks and there is no liquid left on the pan.

Once all the natural juices are cooked through, shallow fry the beef cubes over medium heat for 7-10 minutes. Make them slightly crispy on the edges.

Add 1/2-1 cup of coconut milk to the beef curry.

Season with salt as needed.

Always make sure to have extra gravy as this allows you to serve some gravy on the side with the kottu.

While the beef curry cooks, taste and make the necessary adjustments as needed.

This means you can add extra coriander powder, curry powder, red chilli powder to give it deep flavors and color but make sure not to exceed more than 1 or 2 tablespoons. 

As you add these ingredients make sure to stir them into the beef curry.

Continue to cook the beef curry until the gravy thickens.

While the beef curry cooks you can start making the store-bought parathas. cook them over the stovetop.

Roll them out and cut them into the required size. Use a scissor to cut as this makes it a little easy when you have 10-15 parathas.

IF you decide to make your own paratha at home.

Use the paratha recipe on my blog to make your own if you are unable to buy the store-bought variety.

 

Making your own paratha takes time so I would advise you to make the dough, cook, cool and refrigerate a day early.

All you have to do then is take it out 1 hour early, let it reach room temperature and then cut them into the required size.

 How to assemble the beef kottu

Add oil, onion, tomato, minced garlic(1 tsp) and cook until onions are soft.

Add the sliced leeks, capsicum, carrots and cook over low heat until the vegetables are soft and cooked through.

While the kottu ingredients are cooking, add turmeric(1/2 tsp), red chilli flakes(1-2 tsp) and combine.

Reduce heat to low, gather all the ingredients in the pan to a side and break 2 eggs into the pan.

Add the eggs and cook it into the veggies.

Increase heat to medium, pour in oil if needed and scramble the eggs with the vegetable in the wok, thoroughly mix.

Once you have the egg-veggie mixture done, add half of the beef curry on to the wok.

Combine the beef and all other ingredients in the pan. After adding the paratha it will be difficult to do add seasoning and balance flavors.

For this reason, check for seasoning once the beef and mixed veggie kottu combo is done.

Make the necessary taste adjustments to suit your need. This would mean seasoning with salt, and extra red chilies for heat.

Once you have all the seasoning and taste balanced add the paratha roti pieces to the mix.

Mix with two wooden spoons, making your own kottu beat.

If you find the paratha pieces are big and difficult to mix, just dive in and tear the pieces.

Serve warm with the extra beef curry you’ve made.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

All images and text on this website are protected by copyright.

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