Sri Lankan Onion Sambal
Sri Lankan Curry Blend
3 tbsp vegetable oil
2 large red onions, sliced thinly
4 cloves garlic, crushed
4-5cm piece ginger, grated
2 tbsp tamarind paste
4 tbsp coconut milk
1 lime, juice
How to Cook
1. Heat the oil in a heavy-based saucepan on a MED-LOW heat.
2. Add onions & salt, gently cook with the lid on for about 10-15 mins, stirring often, until softened.
3. Add garlic & ginger, cook for a further 5 mins, then add curry blend & Chilli Kashmiri, continue to cook for a further 5 mins.
4. Add remaining ingredients & simmer for 5-10 mins 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.