Adam Liaw's caramelised onion sambal

Name: Adam Liaw's caramelised onion sambal
Cook time: 1 h
Yield: 4
Cuisine: Asian
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

Adam Liaw

September 28, 2021

Serve this sambal alongside a curry.William Meppem

easyTime:30 mins - 1 hourServes:4

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.
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