Sambals
Oddly enough, a true sambal is a chopped chili relish - there are literally hundreds of recipes used throughout India and Asia - but when my mother made curry she always served side dishes of cooling vegetables and these were always called sambals. This is also true of South African curries, where a sambal is more often than not a cooling ingredient rather than a chopped chili and oil preparation such as the Indonesian Sambal Oelek.
Curries would arrive, then, surrounded with little dishes of chopped pineapple, tomato, onion, banana and peanuts. Try it: it's really quite civilised...
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