A quick breakfast or a midnight snack here’s an easy bread kottu recipe you can make within 30 minutes.
All you need is bread and some leftover curries to dish out this one-pot meal.
One of my all-time favorite, lazy breakfast meals is a good spicy bread kottu.
For days that you just want breakfast done with minimum effort and that day ends up being a weekend with kids wanting something different then this spicy bread kottu is the dish to sort out your breakfast problems.
Here’s another scenario, you are watching a movie, dinner time has come and gone and you need a quick snack, you can whip up this Sri Lankan recipe in minutes.
My two versions of Sri Lankan bread kottu.
I have two versions of bread kottu I make for the family.
I like to call this kottu, my semi-dry kottu recipe, in which I use any leftover curries and a few other ingredients.
For this recipe, I’m using the Sri Lankan omelette curry to make the base for the kottu.
I’ll be posting the wet kottu recipe a little later in the month but for now, if you have a loaf of bread, any type of leftover curry, a few onions and spices, you can make this dish right now.
What type of leftover curries can I use to make the spicy bread kottu?
Any leftover curry would do, you can use the chicken curry or beef curry you made the day before.
I used the leftover omelet curry, I made the day before to make the dish.
It doesn’t matter what type of curry you use, it’s all about making the dish as quick and lazy as possible.
How to turn this bread kottu to a vegetarian/vegan dish.
Simply use my soya meat curry or button mushroom curry to change the bread kottu to a vegan/vegetarian dish.
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Can I use any type of bread to make the bread kottu?
Yes, you can use any type of bread, I’m using regular sliced bread assuming most homes have this bread in hand.
What should I do if I find the bread kottu is too dry?
Should you find the leftover curry gravy is not sufficient, pour in 1/4 cup coconut milk as the time you add the leftover curry.
Utensils and appliances needed.
Chopping board and knife.
Large bowl
Having a Large wok is essential unless you are making a small portion.
Sri Lankan leftover curry bread kottu.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
Half a loaf or a full loaf of sandwich bread.
(before you decide on making the bread kottu, check on how much leftover curry you have left, if there’s a lot left then use a loaf of sliced sandwich bread if there is less then use half a loaf).
3 tablespoons of oil
2 medium-sized onions
2 green chillies chopped
2 tomatoes chopped
1/2 teaspoon turmeric powder
1 teaspoon chillie fecks
Salt to season
Any leftover curries, I’m using leftover Sri Lankan omelet curry
1/4 cup coconut milk(optional/see notes above on”solution if bread kottu is too dry)
Method
Stack five slices of bread and cut them into squares, each slice should give you four squares.
Place the large wok over low heat and add the bread to the wok, let them gently toast.
You need to do thorough toasting here lasting 3-5 minutes, toss them around while they firm slightly and toast at the edges will do. Try not to break the bread into smaller pieces at this stage.
Once done transfer the toasted bread pieces to a bowl.
Clean the wok of any blackened bread crumbs, not necessary to wash but wipe them clean with a kitchen towel.
Place the large wok over low heat and add the bread to the wok, let them gently toast.
Continue cooking the ingredients in the wok over medium heat, until onions turn translucent and tomatoes are soft.
Add the turmeric, chilli flecks and salt to season and cook over medium heat for another 3 minutes.
Once all the ingredients in the pan are cooked, you can add the leftover egg curry to the pan.
Over medium heat break down the egg and combine all ingredients together, avoid cooking and reducing the leftover gravy from the omelette curry as you need a little wetness to the dish.
As mentioned above if you think there isn’t enough gravy, pour in 1/4 cup coconut milk at this stage and cook for 3 minutes before following the next step.
Add the bread to the curry mix, use two wooden spoons to mix all the ingredients and combine with bread. taste while tossing and season with salt if necessary.
The end result should be a semi-dry bread kottu, seasoned well with salt.
I would highly recommend eating the bread kottu while it’s still warm.
you can drizzle a bit of ketchup or parmesan/cheddar cheese just to make it extra tasty.
Made this recipe?
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Sri Lankan bread kottu with leftover curry.
A QUICK BREAKFAST OR A MIDNIGHT SNACK HERE’S AN EASY BREAD KOTTU RECIPE YOU CAN MAKE WITHIN 30 MINUTES.
ALL YOU NEED IS BREAD AND SOME LEFTOVER CURRIES TO DISH OUT THIS ONE-POT MEAL.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- Half a loaf or a full loaf of sandwich bread
- (before you decide on making the bread kottu, check on how much leftover curry you have left, if there’s a lot left then use a loaf of sliced sandwich bread if there is less then use half a loaf).
- 3 tablespoons of oil
- 2 medium-sized onions
- 2 green chillies chopped
- 2 tomatoes chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon chillie fecks
- Salt to season
- Any leftover curries, I’m using leftover Sri Lankan omelette curry
- 1/4 cup coconut milk(optional/see notes above on”solution if bread kottu is too dry)
Instructions
Stack five slices of bread and cut them into squares, each slice should give you four squares.
Place the large wok over low heat and add the bread to the wok, let them gently toast.
You need to do a thorough toasting here lasting 3-5 minutes, toss them around while they firm slightly and toast at the edges will do. Try not to break the bread into smaller pieces at this stage.
Once done transfer the toasted bread pieces to a bowl.
Clean the wok of any blackened bread crumbs, not necessary to wash but wipe them clean with a kitchen towel.
Pour in the oil, heat and add the chopped onions, tomatoes and green chillies.
Continue cooking the ingredients in the wok over medium heat, until onions turn translucent and tomatoes are soft.
Add the turmeric, chilli flecks and salt to season and cook over medium heat for another 3 minutes.
Once all the ingredients in the pan are cooked, you can add the leftover egg curry to the pan.
Over medium heat break down the egg and combine all ingredients together, avoid cooking and reducing the leftover gravy from the omelette curry as you need a little wetness to the dish.
As mentioned above if you think there isn’t enough gravy, pour in 1/4 cup coconut milk at this stage and cook for 3 minutes before following the next step.
Add the bread to the curry mix, use two wooden spoons to mix all the ingredients and combine with bread, taste while tossing and season with salt if necessary.
The end result should be a semi-dry bread kottu, seasoned well with salt.
I would highly recommend eating the bread kottu while it’s still warm.
you can drizzle a bit of ketchup or parmesan/cheddar cheese just to make it extra tasty.
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