Seeni sambol

Seeni sambol

Caramelised onion with dried fish and spices

By
From
Sri Lankan Flavours
Serves
10-12
Photographer
Craig Wood

Ingredients

Quantity Ingredient
100ml vegetable oil
10 curry leaves
3 cardamom pods, bruised
1 cinnamon stick
3 cloves
10 cm piece rampe
5 cm piece lemongrass, bruised, white part only
500g onions, sliced
3 teaspoons chilli powder
50g maldive fish flakes, crushed to small pieces using a grinder or food processor
salt
2 teaspoons sugar
80g tamarind pulp, soaked in warm water for 15 minutes

Method

  1. Heat oil in a pan. Sauté curry leaves, cardamom, cinnamon, cloves, rampe and lemongrass for 5 minutes. Add onions and chilli powder and sauté over low heat for about 10 minutes, or until ingredients have browned. Add Maldive fish, salt and sugar and sauté well. Drain liquid from tamarind, discard pulp and add liquid to pan. Simmer for 2 minutes. Remove lemongrass before serving.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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