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1½ Cups
Easy
By Jeffrey Alford and Naomi Duguid
Published 2005
This is perhaps the most famous of the Big Three sambols of Sri Lanka. Unlike the other two, which are uncooked, it’s slow cooked to a dense mass. Flavors are very hot as well as sweet and aromatic. This recipe makes a relatively large quantity; store it in a glass jar in the refrigerator and bring it out as a condiment with any meal. Put it out in a small bowl with a serving spoon so guests can dollop a little on the side of their plates, as they w
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