Recipe - Sri Lanka Seeni Sambol Sauce

source
"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
One half teaspoon Chile powder
2 teaspoon 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 teaspoon Salt
2 teaspoon 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 58 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini