A recipe for Sri Lanka Seeni Sambol Sauce. Follow the simple recipe instructions for Sri Lanka Seeni Sambol Sauce shared by other home cooking experts.
Ingredients
450 g Onion6 Garlic cloves
2 slices Ginger
4 Cardamom
4 Clove
100 ml Oil
50 g Tamarind
100 ml Coconut milk thin
1/2 Tsp. Chile powder
2 Tsp. 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 Tsp. Salt
2 Tsp. Sugar
Directions
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 Source: A taste of Sri Lanka By Indra Jayasekera
