Ingredients
350g nelum ala (frozen lotus root)
2 tomatoes chopped
1/2 small onion chopped
curry leaves
1 tbsp. curry powder (unroasted)
2 tsp. turmeric
1 tsp. paprika
1 tsp. chilli powder
1 tsp. fenugreek seeks
1 tsp. maldive fish flakes
salt
pandan leaf
1 cup coconut milk
METHOD:
In a medium saucepan add the lotus root, tomatoes, onions, curry leaves and spices. Cover the lotus root with water, stir in the spiced and place on a medium heat.
Cook on a simmer until the lotus root is tender, but has a slight crunch. You don’t want them disintegrating. Don’t be afraid to add more water if needed.
When the lotus root is cooked add the coconut milk and simmer until slightly thickened.
Serve hot with rice and sprinkle of black curry powder.