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.

taste of Sri Lanka" by Indra Jayasekera,

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