Lunu miris sambola

Lunu miris sambola

Ground onion and chilli sambol

By
From
The Complete Asian Cookbook
Makes
2 cups
Photographer
Alan Benson

This simple sambol is as basic to the food of Sri Lanka as salt and pepper to Western food. Very hot, very acid and distinctly salty, it is often the only accompaniment served with rice, boiled yams or sweet potato, or any of the starches that are staples of the native diet.

Ingredients

Quantity Ingredient
10 dried red chillies
1 tablespoon pounded maldive fish or dried shrimp
1 small onion, chopped
lemon juice and salt, to taste

Method

  1. Remove the stalks from the chillies and, if a less hot result is preferred, shake out the seeds. Pound all the ingredients together using a mortar and pestle. It may be pulverised in a blender, but a wet result is not desirable — it should be more like a paste. Serve with rice or pittu.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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