Sri Lanka Seeni Sambol Sauce

• 450 grams onions
• 6 each garlic cloves
• 2 slices ginger
• 4 each cardamom seeds
• 4 each cloves, ground
• 100 ml vegetable oil
• 50 grams tamarind
• 100 ml coconut milk thin
• 1/2 teaspoon chili powder
• 2 teaspoons paprika
• 10 grams fish maldives or, 50 g prawns, dried
• 1 x curry leaves
• 1 x limes juice of
• 5 cg cinnamon sticks
• 100 ml coconut milk thick
• 2 teaspoons salt
• 2 teaspoons sugar

1. Slice the onions finely and chop the garlic and ginger.
2. Bruise the cardamoms and cloves.
3. Heat the oil in pan and fry the onions, garlic and ginger.
4. When golden brown remove, drain and set on one side.
5. Drain excess oil from the pan.
6. 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.
7. Heat and allow to simmer for 5 to 8 minutes.
8. Add the fried onion, garlic and ginger and cook for a further 2 to 3 minutes.
9. Stir in the sugar and remove from the heat.
10. Discard cinnamon stick before serving.

onions, garlic, ginger, cardamom seeds, vegetable oil, tamarind, coconut milk, chili powder, paprika, fish, curry, limes juice of, cinnamon, coconut milk, salt, sugar

Taken from recipeland.com/recipe/v/sri-lanka-seeni-sambol-sauce-32641 (may not work)