Sri Lanka Seeni Sambol Sauce

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- "A taste of Sri Lanka" By Indra Jayasekera

SEENI SAMBOL

450 g Onion

6 Garlic cloves

2 sl Ginger

4 Cardamom

4 Clove

100 ml Oil

50 g Tamarind

100 ml Coconut milk, thin

1/2 ts Chile powder

2 ts Paprika

10 g Fish, Maldives or

50 g Prawns, dried

Curry leaf sprigs 1 Lime, juice of

5 cg Cinnamon stick

100 ml Coconut milk, thick

2 ts Salt

2 ts 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. =======================> Notes and Credits <===================== Note: If maldives fish are not available, wash and soak the dried prawns until they are soft, then stir fry in oil before using. ISBN #962 224 010 0