Recipe - Sri Lanka Nelum Ala (Curried Lotus Root)

source
"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
One half teaspoon Fenugreek
One half teaspoon Salt
250 ml Coconut milk, thick
One fourth teaspoon Turmeric
One fourth teaspoon Chile powder
One half teaspoon Paprika
25 g Ghee
1 teaspoon 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

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