Seeni Sambol

Photo: flickr user Sandy Austin

Ingredients

450 grams Onions

6 Cloves garlic

2 slcs Ginger

4 Cardamoms

4 Cloves

100 mls Oil

50 grams Tamarind

100 mls Thin coconut milk

teaspoon Chilli powder

2 teaspoons Paprika

10 grams Maldive fish or 50 g dried prawns sprig 5 Cm cinnamon stick

100 mls Thick coconut milk

2 teaspoons Salt

2 teaspoons Sugar

Preparation

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 to- gether with the chilli powder, paprika powder, maldive fish, curry leaves, lime tuice, cinnamon stick, thick coconut milk 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 th

Note: If maldive fish are not available, wash and soak the dried prawns until they are soft, then stir fry in oil before using.

Sri Lanka" by Indra Jayasekera,