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———> 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 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
===========================> 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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