Sri Lanka Nelum Ala (Curried Lotus Root)

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Sri Lanka Nelum Ala (Curried Lotus Root) Ingredients

> source <	1/2 ts Fenugreek
"A taste of Sri Lanka"	1/2 ts Salt
By Indra Jayasekera	250 ml Coconut milk, thick
NELUM ALA (CURRIED LOTUS ROO	1/4 ts Turmeric
225 g Lotus root	1/4 ts Chile powder
2 Tomatoes	1/2 ts Paprika
1 Chile, fresh	25 g Ghee
25 g Shallots	1 ts Curry powder
Curry leaf sprigs

Instructions for Sri Lanka Nelum Ala (Curried Lotus Root)

===========================> 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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