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Get your tastebuds dancing with this traditional Sri Lankan side dish. Serve with rice, naan or your favourite curry.
3 tbsp vegetable oil
2 large red onions, sliced thinly
1 tsp Gewürzhaus Himalayan Pink Salt Fine
4 fresh garlic cloves, crushed
4-5cm knob fresh ginger, grated
2 tsp Gewürzhaus Suja's Sri Lankan Curry Blend
2 tsp Gewürzhaus Kashmiri Chilli
2 tbsp tamarind paste
4 tbsp coconut milk
Juice from 1 lime
Heat the oil in a heavy-based saucepan on a MED-LOW heat.
Add onions and salt, and gently cook with the lid on for about 10-15 minutes, stirring often, until softened.
Add garlic and ginger, and cook for a further 5 minutes. Add Suja's Sri Lankan Curry Blend and Kashmiri Chilli, and continue to cook for a further 5 minutes.
Add remaining ingredients and simmer for 5-10 minutes until the onions are glossy.
Serve as a side to your favourite Sri Lankan curry, or as a snack with flatbread.
This will keep in the fridge for one week.
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