Side Pannel
Seeni Sambol
Ingredients List
- 450 g Onions
- 6 Cloves garlic
- 2 sl Ginger
- 4 Cardamoms
- 4 Cloves
- 100 ml Oil
- 50 g Tamarind
- 100 ml Thin coconut milk
- 1/2 ts Chilli powder
- 2 ts Paprika
- 10 g Maldive fish or 50 g dried
- -prawns
- -sprig curry leaves
- -juice 1 lime
- 5 Cm cinnamon stick
- 100 ml Thick coconut milk
- 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 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 the sugar and remove
from the heat. Discard cinnamon stick before serving.
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 the sugar and remove
from the heat. Discard cinnamon stick before serving.
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