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Sri Lanka Seeni Sambol Sauce Recipe

Sri Lanka Seeni Sambol Sauce recipe and other seafood recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sri Lanka Seeni Sambol Sauce recipe  PDF


and gt source and lt 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
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
and gt Directions and lt 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 e cess 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. and gt Notes and Credits and lt 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

Sri Lanka Seeni Sambol Sauce recipe and other seafood recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
692 people have voted
Last Reviewed on 2019-01-23



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