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