Sri Lanka Seeni Sambol Sauce
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Metric measurements
* Nutrition Facts
Ingredients
| 450 | grams | onion | |
| 6 | each |
garlic cloves |
|
| 2 | slices | ginger | |
| 4 | each | cardamom seeds | * |
| 4 | each | clove | * |
| 100 | ml | vegetable oil | * |
| 50 | grams | tamarind | |
| 100 | ml | coconut milk | thin* |
| 1/2 | teaspoon | chili powder | |
| 2 | teaspoons | paprika | |
| 10 | grams | fish | maldives or, 50 g prawns, dried |
| 1 | x | curry leaves | * |
| 1 | x | lime | juice of* |
| 5 | cg |
cinnamon stick |
* |
| 100 | ml | coconut milk | thick* |
| 2 | teaspoons | salt | |
| 2 | teaspoons |
sugar |
Directions
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 together with the chile powder, paprika powder, maldives fish, curry leaves, lime juice, cinnamon stick, Coconut milk, thick 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.
First published: 1996-01-27 last updated: 2012-03-31
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