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

Borrowed from Adam Liaw @ goodfood

Serves: 4
Preparation time: 1 hour

Method:

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.

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.

Contributor: Cam