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Chilli Sambal

Chef.Foodie's picture
Ingredients
  Red chilies 30 Gram
  Dried prawns 55 Gram
  Maldive fish 115 Gram
  Small onions 115 Gram
  Garlic 3 Clove (15 gm)
  Ginger piece 1 Small
  Green chilies 2
  Cinnamon piece 2 Inch
  Tamarind 55 Gram
  Lime 1⁄2
  Sugar 1 1⁄2 Teaspoon
  Coconut oil 50 Milliliter
  Coconut 1
Directions

1. Roast and powder red chillies. Roast and powder prawns. Pound maldive fish.
2. Peel and slice onions, chop garlic and ginger and slit green chillies. Extract 4 cups coconut milk.
3. Squeeze tamarind in coconut milk.
4. Heat half the oil in a pan. Fry half the onions and curry leaves.
5. When onions brown, add the remaining oil.
6. When the oil is hot add remaining ingredients except the coconut milk, tamarind, lime juice and sugar and fry for a few minutes.
7. Add the coconut milk, tamarind and lime juice and let it cook over a brisk fire. Stir well.
8. When the gravy dries up, add the sugar. Stir well and remove.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Braising
Ingredient: 
Chili
Interest: 
Healthy
Servings: 
10

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