RE: [CH] sri lankan curries: sambals

bedwellm@WellsFargo.COM
Thu, 24 May 2001 08:53:10 -0700 

Thanks, Tara for the recipes!!!

Micah

		-----Original Message-----
		From:	Tara Deen [mailto:tara@es.usyd.edu.au]
		Sent:	Wednesday, May 23, 2001 10:06 PM
		To:	Kudjing@aol.com
		Cc:	chile-heads@globalgarden.com
		Subject:	[CH] sri lankan curries: sambals

		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

		--
		_____________________________________________________
		Tara Deen                         Phone: 61-2-9351 4271
		School of Geosciences             Fax:   61-2-9351 0184
		Building FO5                      Mobile: 061 410 538 655
		University of Sydney NSW 2006     email: tara@es.usyd.edu.au
		AUSTRALIA

	
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