Sri Lanka Nelum Ala Curried Lotus Root

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- "A taste of Sri Lanka" By Indra Jayasekera
NELUM ALA (CURRIED LOTUS ROO
225 g Lotus root

2 Tomatoes

1 Chile, fresh

25 g Shallots

Curry leaf sprigs 1/2 ts Fenugreek

1/2 ts Salt

250 ml Coconut milk, thick

1/4 ts Turmeric

1/4 ts Chile powder

1/2 ts Paprika

25 g Ghee

1 ts Curry powder

===========================> Directions <======================== Wash and cut the lotus root into small pieces. Slice the tomatoes, chile and shallots. Place the lotus root in a pan and add the tomato, chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile powder and paprika and cook for about 10 minutes In a frying pan heat 25 g ghee and when sizzling add the shallots and fry until transparent. Pour in the lotus root curry, add the curry powder and cook for a further 2 minutes. ISBN #962 224 010 0