Sri Lanka Nelum Ala Curried Lotus Root
Serving Size : 1
Ingredients for prepare Sri Lanka Nelum Ala Curried Lotus Root
:
| Amount | Measure | Ingredient - Preparation Method |
| 225 | gram | lotus root |
| 2 | | tomatoes |
| 1 | | chile - fresh |
| 25 | grams | shallots |
curry leaf sprigs
sri lanka nelum ala curried lotus root |
| 1/2 | teaspoon | fenugreek |
| 1/2 | teaspoon | salt |
| 250 | milliliter | coconut milk - thick |
| 1/4 | teaspoon | turmeric |
| 1/4 | teaspoon | chile powder |
| 1/2 | teaspoon | paprika |
| 25 | grams | ghee |
| 1 | teaspoon | curry powder |
recipe Sri Lanka Nelum Ala Curried Lotus Root
Wash and cut the lotus root into small pieces.
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Slice the tomatoes, chile and shallots. Place the lotus root in a
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pan and add the tomato, chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile powder and paprika and cook
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for about 10 minutes In a frying pan heat 25 g ghee and when sizzling add the shallots and
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fry until transparent. Pour in the lotus root curry, add the curry
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powder and cook for a further 2 minutes.
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