Sri Lanka Seeni Sambol Sauce

Course : Curry
Serves: 1
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450 gram onion
6 cloves garlic
2 slices ginger
4 piece cardamom
4 whole clove
100 milliliter oil
50 grams tamarind
100 milliliter coconut milk -- thin
1/2 teaspoon chile powder
2 teaspoons paprika
10 grams fish -- Maldives or
50 grams prawns -- dried
1 bunch curry leaf sprigs
1 medium lime -- juice of
5 pieces cinnamon stick
100 milliliter coconut milk -- thick
2 teaspoons salt
2 teaspoons sugar

Preparation / 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. 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

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