Onion Sambol (Seeni Sambol)

Onion Sambol (Seeni Sambol)

Ingredients:
* 4 tbsp vegetable oil
* 1 sprig curry leaf, remove stalk
* 1 pandan leaf, split lengthwise and cut into 5cm segments
* 1 lemongrass, crushed
* 1 small cinnamon stick
* 3 cloves
* 2 cardamoms, crushed
* 500g big onions, quartered and sliced
* 2-3 tsp fine chilli flakes
* 30g Maldive fish, crushed finely
* 5g (size of small lime) tamarind paste, mixed with 8 tbsp water
* 1 tsp sugar, or to taste
* ½ tsp salt, or to taste


Making Onion Sambol (Seeni Sambol)
1. Heat oil in a pan over a medium flame. Saute the curry leaf, pandan leaf, lemongrass, cinnamon stick, clove and cardamom until fragrant.
2. Add the onion and fry for about 20 minutes over a medium-low fire, stirring continuously, until dark brown and caramelized.
3. When onion is brown, add the chilli flakes and Maldive fish.
4. Add the tamarind mixture and simmer for 2 more minutes before seasoning to taste with salt and sugar. You should achieve a pasty consistency similar to the color of tamarind paste.