Lasia root curry
Kohila (lasia root) grows in the marshy paddy edges of Sri Lanka's south and west, and kohila curry is a traditional village dish, eaten at home and served at New Year and almsgiving lunches. The thorny stems and roots are peeled, sliced into crunchy rounds and boiled in tamarind water to take away their itchy bite, then simmered with roasted curry powder, mustard and coconut milk until tender but still slightly crisp. Serve with red rice and a green mallung. The usual mistake is skipping the boil, which leaves an itch in the throat. If you can't find fresh kohila, use frozen sliced kohila from Sri Lankan grocers. Chef's tip: wear gloves to peel kohila and drop the slices straight into water so they don't darken.
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