Recipe - Nelum Ala (Curried Lotus Root)

225 g Lotus root
2 Tomatoes
I fresh chilli
25 g Shallots
sprig curry leaves
One half teaspoon Fenugreek
One half teaspoon Salt
250 ml Thick coconut milk
One fourth teaspoon Turmeric
One fourth teaspoon Chilli powder
One half teaspoon Paprika
25 g Ghee
1 teaspoon Curry powder

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini