Stir Fried Onions Sri Lankan Style

Caramelised onions can be done in different ways. This is my method. I like spicy taste than sweet taste. Some like it sweet and others like it in both ways. My grand mother and my mum used to cook in this way. So I am used to do it in this way too.

In Sri Lankan spicy cooking you can adjust the spices as you wish. If you like very spicy you can add more chillies . If not can adjust the levels of spices to your taste. I still can remember some of the incidents when I started cooking first with my grandmother. She told me to cook one day. I started doing lunch for my family. The meal went all upside down with lots of spices that any one couldn’t eat. Lots of salt and it was so bad which I was unable to eat too. So I had lots of failures before I achieved the success.

I used the red onions instead of the white cooking onions. Thats nice too. Most of the Sri Lankans use red  onions than white as they were used to it for a long time. Adding coconut oil makes it more tasty and unique to Sri Lanka. The aromas of all spices when frying in coconut oil releases the aroma all over the house. b When we were kids I can remember we had home made coconut oil. The best coconut oil ever.  Its really hard to find the very best coconut oil  these days. I uploaded a recipe video  how to make seeni sambal paan (Stir fried onion bread). Click the link to find it.

[youtube https://www.youtube.com/watch?v=iFphe7YdhWw&w=560&h=315]

Ingredients

  • 4 Onions finely sliced
  • Green chillies
  • Curry leaves
  • Pandan leaves
  • Cinnamon
  • 1 Tbsp. chilli powder
  • Pinch of turmeric powder
  • Cardamom  powder
  • 1/2 Tsp pepper
  • Salt
  • Sugar
  • 1/2 Cup Maldive fish flakes
  • Tamarind juice (optional)
  • 2 Tbsp. coconut oil.

Method

  1. In to a pot add coconut oil .
  2. When the oil is hot add curry leaves cinnamon, Pandan  (Rampe) chillies, Maldive fish flakes. Fry and add all the spices with salt.
  3. Next add onions and stir fry on a very low heat about 30 min.
  4. Leave to cool down.

 

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