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Nelum ala curry
නෙළුම් අල කරිය (nelum ala curry): crunchy lotus root slices in a dark roasted-spice and coconut milk curry
The ancient irrigation tanks of the eastern province, around Ampara and the Batticaloa hinterland, are covered in pink lotus, and when the water drops, villagers wade in to pull out the long, pale roots. Sliced into lacy wheels, they are cooked into this richly spiced curry with roasted curry powder, chilli, cinnamon, garlic and ginger, finished with coconut milk, and the slices keep a satisfying crunch that makes the dish feel almost meaty. It is served with rice on festival and almsgiving days, when many families eat only vegetables. Lotus root browns quickly once cut, so slice it straight into water with a squeeze of lime. The common mistake is boiling it too long before it goes into the curry, which turns it starchy and floppy; ten minutes is plenty. Chef's tip: choose fat, firm sections with unbroken ends, which keep mud out of the hollow channels and save a lot of rinsing.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the lotus root
- 14 oz lotus rootpeeled and cut into 5 mm slices
- 1 tbsp lime juicefor the soaking water
- 1 /2 tsp saltfor the boiling water
For the curry
- 2 tbsp coconut oil
- 5 cm piece cinnamon stick
- 3 pods green cardamomcrushed
- 1 sprig curry leavesleaves picked
- 5 cm piece pandan leaf (optional)
- 1 onionfinely chopped
- 3 cloves garlicfinely chopped
- 2 cm piece fresh gingerfinely chopped
- 2 green chilliessliced
- 1 tsp red chilli powder
- 1 /4 tsp ground turmeric
- 3 /4 tsp salt
- 1 cup thin coconut milk
- ¾ cup thick coconut milk
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Method
0/8 doneStep 1: Drop 14 oz lotus root slices into a bowl of cold water mixed with 1 tbsp lime juice as you cut them. Rinse well, flushing out any mud from the holes.
Step 2: Boil the slices in water with 1 /2 tsp salt for 8–10 minutes until just tender but still crunchy. Drain.
10 minStep 3: Heat 2 tbsp coconut oil in a pan over a medium heat and fry 5 cm piece cinnamon stick, 3 pods green cardamom, 1 sprig curry leaves and 5 cm piece pandan leaf for 30 seconds.
1 minStep 4: Add 1 onion, 3 cloves garlic, 2 cm piece fresh ginger and 2 green chillies and cook for 3–4 minutes until golden.
4 minStep 5: Stir in 2 tsp roasted Sri Lankan curry powder, 1 tsp red chilli powder, 1 /4 tsp ground turmeric and 3 /4 tsp salt and cook for 1 minute.
1 minStep 6: Add the lotus root and toss for 2–3 minutes to coat in the spices.
3 minStep 7: Pour in 1 cup thin coconut milk and simmer uncovered for 7–8 minutes until the gravy reduces by half.
8 minStep 8: Add ¾ cup thick coconut milk and simmer gently for 2–3 minutes until thick. Serve with rice.
3 min
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 3 g
- Carbs
- 20 g
- Fat
- 12 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nelum ala curry take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lime juice?
- Lemon juice, same amount.
- What can I use instead of cinnamon stick?
- ½ tsp ground cinnamon per stick.
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