Sri Lankan Seeni Sambol

Heat the vegetable oil in a large heavy-bottomed pot over medium heat.

Ingredients

30 mL of Vegetable Oil

Equipment

Large Heavy-Bottomed Pot

Stove

Add the cinnamon stick, cardamom pods, cloves, and curry leaves to the pot, sautéing until fragrant.

Ingredients

1 piece of Cinnamon Stick

10 pieces of Curry Leaves

3 pieces of Cardamom Pods

3 pieces of Cloves

Equipment

Large Heavy-Bottomed Pot

Add the sliced onions to the pot and cook, stirring occasionally with a wooden spoon, until they become soft and translucent.

Ingredients

Onion

Equipment

Large Heavy-Bottomed Pot

Wooden Spoon

Stir in the sugar, salt, black pepper, and tamarind paste, then reduce the heat to low and continue to cook, stirring frequently, until the onions are dark brown and caramelized.

Ingredients

Onion

5 mL of Salt

2½ mL of Black Pepper

60 mL of Sugar

15 mL of Tamarind Paste

Equipment

Large Heavy-Bottomed Pot

Wooden Spoon

Fold in the dried Maldive fish and cook for a final few minutes before removing from heat.

Ingredients

60 mL of Dried Maldive Fish

Equipment

Large Heavy-Bottomed Pot