Nelum Ala Uyala - Sri Lankan Lotus Roots in aCurry

 

Yield: 1 Servings

Ingredients:

225 g lotus root

2 tomatoes

1 chile, fresh

25 g shallots

1 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

Method:

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.