| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Greek |
Main dish |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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