[CH] sri lankan curries: sambals
Tara Deen (tara@es.usyd.edu.au)
Thu, 24 May 2001 15:05:40 +1000
Enough yet? Got more if you want 'em....
Tara
Badhapu Lunu Sambol (Fried onion sambol)
1/2 cup oil
2 large onions, finely sliced
6 dried chillies, broken into pieces
2 tbsp maldive fish or prawn powder
1 tsp salt, or to taste
2 tbsp lemon juice
Heat oil in a frying pan and fry onion very slowly until soft and
transparent. It's important to fry the onions slowly for the sambal to
have
good keeping properties. Add chillies and Maldive fish, cover and cook
for 10-15 minutes, or until oil separates from other ingredients.
Stir occasionally while cooking. Add salt and lemon juice and cook a few
minutes longer. Serve with boiled rice and curries.
Coconut sambol
This is really good with fresh coconut, if you can get one. Not owning a
coconut scraper, I remove the flesh from the coconut, cut off
the brown skin, then put the flesh through the blender to get the same
effect. Maldive Fish is a form of salted, dried, pounded tuna used a
condiment. Similar texture to bacon chips, but a unique flavour. You
don't need it, but try to get it. It really gives a traditional flavour
2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup warm
water and mix well to moisten desiccated coconut)
2 small pearl onions or shallots, sliced
2 small green chillies, sliced
1 clove garlic, sliced
1 tsp salt
1-2 tsp maldive fish
1 medium lime, juiced
heat a small amount of oil in a pan and sweat onion and garlic until
soft. Put onion, chillies, garlic, salt, chilli powder and Maldive fish
in a
blender and blend until smooth, then add coconut. Continue to grind
until the coconut turns evenly red and all ingredients are well mixed.
(This can also be done with hands). Add half lime juice. Taste and
adjust salt and lime. Serve with rice and curries
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School of Geosciences Fax: 61-2-9351 0184
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University of Sydney NSW 2006 email: tara@es.usyd.edu.au
AUSTRALIA
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