Adam Liaw's caramelised onion sambal
The importance of sambals, pickles and chutneys to a curry cannot be overstated. An unadorned curry is like a hamburger without sauce.
Ingredients
2 tbsp vegetable oil
4 large brown onions, peeled and thinly sliced
6 curry leaves
1 tsp red chilli powder, or to taste
1 green cardamom pod, bruised
2 cloves
1 tbsp tamarind puree
1 tsp caster sugar
½ tsp salt
Method
1. Heat a medium saucepan over low-medium heat and add the oil and onions. Cook, stirring occasionally, for about 15 minutes until translucent and starting to caramelise. Increase the heat to medium and cook for a further 5 minutes until the onions start to brown.
2. Add the curry leaves, chilli, cardamom and cloves, and cook for 2 minutes, until the curry leaves are fragrant, then add the remaining ingredients and about ¼ cup of water and bring to a simmer. Simmer for around 5 minutes, stirring frequently until the sambal is thick and glossy.
Also try: my barramundi curry with tomato and coconut
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Sauces & dressings
- Banquet
- Side dish
- Dinner party
- Family meals
- Midweek dinner
- Onion & leek
- Asian
- Entertaining
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
Similar Recipes
RecipeTin Eats’ lamb cutlets with fondant potato, jus and salsa verde
- 30 mins - 1 hr
- Nagi Maehashi
