Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

225 g Lotus root
2 Tomatoes
-I fresh chilli
25 g Shallots
-sprig curry leaves
1/2 ts Fenugreek
1/2 ts Salt
250 ml Thick coconut milk
1/4 ts Turmeric
1/4 ts Chilli powder
1/2 ts Paprika
25 g Ghee
1 ts Curry powder

Wash and cut the lotus root into small pieces. Slice the tomatoes,
chilli and shallots. Place the lotus root in a pan and add the
tomato, chilli, curry leaves fenugreek, salt, coconut milk, turmeric,
chilli 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. From "A taste of Sri Lanka" by Indra
Jayasekera, ISBN #962 224 010 0

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