Sri Lankan Seeni Sambol from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent

Name: Sri Lankan Seeni Sambol from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
Ingredients: ¼ cup coconut oil or vegetable oil; 3 cups packed thinly sliced red onions or shallots; ¼ cup minced garlic or garlic mashed to a paste; 2 tablespoons minced ginger or ginger mashed to a paste; 8 fresh or frozen curry leaves; 1 teaspoon Maldive fish, or substitute bonito flakes, ground to a powder (optional); 1 teaspoon ground cinnamon; 4 to 8 dried red chiles, stemmed and broken into pieces; ¾ cup canned or fresh coconut milk; ⅛ teaspoon ground cardamom; ⅛ teaspoon ground cloves; 2 tablespoons fresh lime juice, or to taste; ½ to 1 teaspoon sugar; ½ teaspoon salt

app.ckbk.com

This is perhaps the most famous of the Big Three sambols of Sri Lanka. Unlike the other two, which are uncooked, it’s slow cooked to a dense mass. Flavors are very hot as well as sweet and...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Ingredients

¼ cup coconut oil or vegetable oil
3 cups packed thinly sliced red onions or shallots
¼ cup minced garlic or garlic mashed to a paste
2 tablespoons minced ginger or ginger mashed to a paste
8 fresh or frozen curry leaves
1 teaspoon Maldive fish, or substitute bonito flakes, ground to a powder (optional)
1 teaspoon ground cinnamon
4 to 8 dried red chiles, stemmed and broken into pieces
¾ cup canned or fresh coconut milk
⅛ teaspoon ground cardamom
⅛ teaspoon ground cloves
2 tablespoons fresh lime juice, or to taste
½ to 1 teaspoon sugar
½ teaspoon salt