Valhomas Kohthu Roshi (with SK Kitchen Original Paratha)

Valhomas Kohthu Roshi is an easy and comforting dish that can be made at home. We’ve shared a version before using roshi, but this time we’re using paratha for a slightly richer and flakier twist.

For our recipe, we have used SK Kitchen Original Paratha provided to us by one of our partners, Standard and Origin (S&O). This paratha is soft, flaky, and convenient to use, making it perfect for quick meals like this. It takes about 4 to 5 minutes to prepare.

If you can’t find SK Kitchen Original Paratha from a shop near you, contact 301 5533 or 301 5522.

Serving Size: 2 to 3 people

Ingredients:

• 3 SK Kitchen Original Paratha
• 1 cup chopped tomato
• 1 chopped dried red chilli
• 2 garlic cloves (chopped)
• ½ inch piece ginger (chopped)
• 2 curry leaves (chopped)
• Seeds from 1 cardamom pod
• 1 large onion (sliced)
• 1 tbsp olive oil
• 1 tbsp dark soy sauce
• 2 tbsp tomato paste
• 1 tbsp fish curry powder
• ¼ tsp cumin powder
• ½ tsp chilli powder
• 1/8 tsp salt
• 1/3 cup carrot (cut into 4cm long and 0.5 cm thick strips)
• ½ cup sliced smoked tuna (valhomas)
• 1 cup shredded cabbage
• 2 lightly beaten eggs

Instructions:

1. Heat a pan over high heat for about 30 seconds, then reduce to medium heat. Place 1 frozen SK Kitchen Original Paratha into the pan and cook until golden brown on both sides, about 2 minutes per side. Remove and repeat with the remaining parathas.
2. Cut the cooked parathas into small strips (about ½ x 1 inch). You can roll each paratha and slice to make this easier. Set aside.
3. In a blender, add 1 cup chopped tomato, 1 chopped dried red chilli, 2 chopped garlic cloves, ½ inch chopped ginger, 2 chopped curry leaves, cardamom seeds, and ¼ of the sliced onion. Blend for about 15–20 seconds until it forms a smooth paste. Set aside.
4. Heat 1 tbsp olive oil in a large pan over high heat for about 30 seconds. Add the blended mixture and cook over low heat for about 2 minutes, stirring occasionally using a spatula.
5. Add 1 tbsp dark soy sauce, 2 tbsp tomato paste, 1 tbsp fish curry powder, ¼ tsp cumin powder, and ½ tsp chilli powder. Mix well and cook for about 2 minutes. Taste and add 1/8 tsp salt if needed.
6. Increase the heat to medium-high and add the remaining sliced onion. Cook for about 4 minutes or until the onions begin to soften.
7. Reduce the heat to medium low and add 1/3 cup carrot strips, the chopped paratha, and ½ cup sliced smoked tuna (valhomas). Mix well and cook for about 2 minutes or until the carrots soften just a little yet keeping them slightly crunchy.
8. Add 1 cup shredded cabbage and stir well for about 1 minute.
9. Increase the heat to medium high again. Push the mixture to one side of the pan and pour in the 2 lightly beaten eggs into the empty space. Let the eggs set slightly, then mix them into the rest of the mixture. This should take about 2 minutes.
10. Reduce the heat to low and give everything a final stir for about 2 minutes, allowing the paratha and vegetables to absorb the flavours. Then switch off the heat and serve.