Seeni sambol

Yield: 1 servings

Measure Ingredient
450 grams Onions
6 \N Cloves garlic
2 slices Ginger
4 \N Cardamoms
4 \N Cloves
100 millilitres Oil
50 grams Tamarind
100 millilitres Thin coconut milk
½ teaspoon Chilli powder
2 teaspoons Paprika
10 grams Maldive fish or 50 g dried prawns sprig curry leaves juice 1 lime
5 \N Cm cinnamon stick
100 millilitres Thick coconut milk
2 teaspoons Salt
2 teaspoons Sugar

Slice the onions finely and chop the garlic and ginger. Bruise the cardamoms and cloves. Heat the oil in pan and fry the onions, garlic and ginger. When golden brown remove, drain and set on one side.

Drain excess oil from the pan. Squeeze the tamarind into the thin coconut milk and add to the pan to- gether with the chilli powder, paprika powder, maldive fish, curry leaves, lime tuice, cinnamon stick, thick coconut milk and salt. Heat and allow to simmer for 5-8 minutes. Add the fried onion, garlic and ginger and cook for a further 2 - 3 minutes. Stir in the sugar and remove from the heat.

Discard cinnamon stick before serving.

Note: If maldive fish are not available, wash and soak the dried prawns until they are soft, then stir fry in oil before using. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

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