Sri lanka nelum ala (curried lotus root) 2

1. Slice the tomatoes, chile and shallots.
2. Place the lotus root in a pan and add the tomato, chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile 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.
3. Pour in the lotus root curry, add the curry powder and cook for a further 2 minutes.