Nelum ala (curried lotus root)

1 servings

Ingredients

Quantity Ingredient
225 grams Lotus root
2 Tomatoes I fresh chilli
25 grams Shallots sprig curry leaves
½ teaspoon Fenugreek
½ teaspoon Salt
250 millilitres Thick coconut milk
¼ teaspoon Turmeric
¼ teaspoon Chilli powder
½ teaspoon Paprika
25 grams Ghee
1 teaspoon Curry powder

Directions

Wash and cut the lotus root into small pieces. Slice the tomatoes, chilli and shallots. Place the lotus root in a pan and add the tomato, chilli, curry leaves fenugreek, salt, coconut milk, turmeric, chilli 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. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

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