Sri Lankan Recipes.

Seeni Sambol.

A dish that's extremely hot but sweet!

Seeni Sambol is one of those rare dishes that is both sweet and hot. Sri Lankans like their food to be spicy so this dish has a fair amount of chilli in it, however sugar (seeni) is also added to Seeni Sambol to give it that special taste, and to take the sting out of the chilly.

Ingredients
Sliced Onions	200g
Maldive Fish	200g
Green Chillies	4
Ground dry Red Chilly	1 Tablespoon
Coconut Milk	300 ml
Coconut Oil	4 Tablespoons
Sugar	2 Tablespoons
Bayleaf
Garlic
Salt
Add the chopped green chilly and onion to the warm oil and fry. Add the Maldive fish and continue heating. Add the coconut milk, red chilly garlic salt and sugar. Heat until most of the coconut milk has evaporated.

Maldive fish: Maldive fish is a tuna fish preserve made in - wait for it - the Maldives. It should be available in your local corner shop run by the South Asian. If Maldive fish is not available you can try dried prawns. However it's possible to prepare this dish without it.
Chilly: You can vary the amount of dry red chilly added
Coconut oil and Coconut milk: if coconut oil is not available use your favourite cooking oil instead. But the real Sri Lankan flavour usualy comes with the coconut milk. Similarly dairy milk can be used instead of coconut milk

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raditha@webquarry.com revised Nov 5, 2003