Lotus root curry

Lotus root curry

By
From
My Feast
Serves
6
Photographer
Chris Chen

Yala National Park in the southeast of Sri Lanka has abundant wildlife. We filmed a segment there with a shaman who helped us forage for local bush food. This led us through a wild buffalo-infested swamp to a beautiful lake covered in lotus — it was a beautiful sea of yellow and purple flowers. We waded through the lake and he taught me how to harvest the roots of the lotus, as well as how to eat the seeds from inside the flowers and the tasty bulb at the base. After preparing this curry we sat down to eat it in a bush camp, which fronted the ocean. As we sat and chatted a small herd of wild elephants wandered past us on the beach. It was quite a sight and a memorable meal of Sri Lankan bush food.

Ingredients

Quantity Ingredient
225g lotus root, cut into 2 cm pieces
2 tomatoes, sliced
1 sprig curry leaves, leaves picked
1/2 teaspoon fenugreek seeds
1/2 teaspoon salt
250ml thick coconut milk
1/4 teaspoon ground turmeric
1/2 teaspoon red chilli powder
25g ghee
1 large french shallot, sliced
1 teaspoon curry powder, roasted

Method

  1. Place the lotus root, tomato, green chilli, curry leaves, fenugreek, salt, coconut milk, turmeric and chilli powder in a saucepan and cook over medium heat for about 10 minutes or until the lotus root is cooked.
  2. Heat the ghee in a small frying pan over medium heat. When sizzling, add the eschalot and cook until soft and translucent.
  3. Add to the lotus root mixture along with the curry powder, stir to combine and cook for about 1 minute.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
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