Shredded rotti stir-fried with curried vegetables.
Heating Guidelines: Heating appliances may vary.
Ensure food is piping hot. Allow to stand for 2 mins before serving.
Store below 8c, keep refrigerated and eat within 48 hours. Suitable for home freezing, once thawed do not refreeze. Follow the microwave guideline to reheat.
Warning: Steam may be released when removing the film cover.
Roti (Wheat Flour, Salt, Water), Mixed Vegetables (Carrot, Green Peas, Green Beans, Broad Beans, Sweet Corn), Onion, Leeks, Green Chilli, Spring Onion, Red Chilli, Jaffna Curry Powder (Dry Chilli, Coriander, Cumin, Fennel, Fenugreek, Turmeric, Black Pepper, Clove, Cinnamon, Curry Leaves), Garlic, Tomato Plum, Tomato Paste, Turmeric, Salt, Fennel, Fenugreek, Mustard, Curry Leaves, Rapeseed Oil
As Sri Lankan staple of Rice and Curry(Tamil “Sorukari” in Singhalese” Bathmul”) are very much of a lunchtime affair. In some parts of Sri Lanka rice is not consumed during dinner time. They are substituted for rice or wheat flour-based main dished E.g. Pittu, String hoper, Noodles & Roti’s
*We recommend per person, 350g to 450g portion of fried rice or Biryani along with one to two varieties of curries or sambal.