Seeni Sambol

• 2 13/16 cups onions
• 6 cloves garlic
• 2 ginger slcs
• 4 cardamoms
• 4 cloves
• 6 3/4 tablespoons oil
• 4 7/8 tablespoons tamarind
• 6 3/4 tablespoons coconut milk Thin
• 1 teaspoon chilli powder
• 2 teaspoons paprika
• 3/8 ounce fish
• 2 inches cinnamon stick
• 6 3/4 tablespoons 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 to- gether with the chilli powder, paprika powder, maldive fish, curry leaves, lime tuice, cinnamon stick, thick coconut milk and salt.
7. Heat and allow to simmer for 5-8 minutes.
8. Add the fried onion, garlic and ginger and cook for a further 2 - 3 minutes.
9. Stir in th

onions, garlic, ginger slcs, cardamoms, cloves, oil, tamarind, coconut milk, chilli powder, paprika, fish, cinnamon stick, coconut milk, salt, sugar

Taken from www.yummly.com/recipe/Seeni-Sambol-1672808 (may not work)