Mini Sambals, Dips and Marinades. Devagi Sanmugam

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      Turmeric (kunylt) is a member of the ginger family. This root has a rich yellow interior (which can stain clothing and plastic) and an emphatic flavour. If unavailable, substitute 1 teaspoon ground turmeric for 2½ cm (1 in) of the fresh root. Try to use the fresh root whenever possible as it is more fragrant.

      Basic Green Chilli Sambal

      This sambal is delicious with plain rice or as a spread on bread. It is excellent with fried chicken and with fish, prawns and cuttlefish.

      250 g (8 oz) large green chillies (about 20 chillies), deseeded and cut into 1-cm (½-in) lengths

      1 cup (100 g) freshly grated coconut

      15 shallots, sliced

      5 candlenuts, roughly chopped

      4 cloves garlic, sliced

      1 tablespoon belachan (dried shrimp paste)

      1 cup (250 ml) water

      5 tablespoons oil

      2 tablespoons sugar

      1½ teaspoons salt

      1 Stir-fry the chillies, grated coconut, shallots, candlenuts, garlic and belachan in a wok over low heat for 10 minutes. Set aside to cool completely. When cooled, grind the mixture with the water in a blender until smooth.

      2 Heat the oil in a wok over medium heat and stir-fry the ground ingredients until aromatic and the oil separates from the mixture, about 15 minutes. Season with the sugar and salt, and mix well. Transfer the cooked sambal to a bowl and cool thoroughly before serving.

      The sambal keeps in an airtight container in the refrigerator for 2-3 weeks or frozen for up to 6 months, but do not re freeze.

      Yields 2 cups

      Preparation time: 10 mins

      Cooking time: 25 mins

      Green Chilli Sambal Prawns

      2 tablespoons oil

      ½ green bell pepper, deseeded and thinly sliced

      ½ portion Basic Green Chilli Sambal (see recipe opposite)

      500 g (1 lb) fresh medium prawns, peeled and deveined

      ½ cup (125 ml) coconut cream

      ½ teaspoon salt

      Fresh coriander leaves, to garnish