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Nelum Ala Uyala - Sri Lankan Lotus Roots in a Curry
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.
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