SRI LANKA SEENI SAMBOL SAUCE

      Title: SRI LANKA SEENI SAMBOL SAUCE
  Categories: Sauces
       Yield: 1 Servings
  
            ---------> source <---------
            "A taste of Sri Lanka"
            By Indra Jayasekera
 
 MMMMM------------------------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
     1/2 ts Chile powder
       2 ts 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 ts Salt
       2 ts 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 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
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