Sri Lanka Nelum Ala (Curried Lotus Root)

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1/2 ts Salt
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250 ml Coconut milk; thick
"A taste of Sri Lanka"
2 Tomatoes
1/4 ts Chile powder
1 ts Curry powder
25 g Shallots
1/2 ts Paprika
1/4 ts Turmeric
By Indra Jayasekera
1/2 ts Fenugreek
1 Chile, fresh
25 g Ghee
225 g Lotus root
sprigs Curry leaf

Original recipe makes 1



===========================> 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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