Sri Lankan Carrot Sambal

Ingredients

• 2 Carrots (2–3 carrots; thinly slice)
• 5 Garlic (cloves; chop)
• 2 Onions (2–3 bulbs; thinly slice)
• Curry leaves (a small amount)
• 100 g Dried sprats
• Bird's eye chilies (a few chilies; to taste. Crushed red pepper flakes may be used instead)
• Oil for deep-frying (as needed for deep-frying)
• Salt (to taste)
• Crushed red pepper flakes (if using instead of bird's eye chilies, a small amount to taste)

Steps

1. 1

   Thinly slice the carrots and onions for the sambal. Chop the garlic and prepare a few bird's eye chilies.

2. 2

   Heat the oil well in a deep pan.

3. 3

   Add the sliced carrots to the oil and fry until golden. Remove from the oil and set aside to drain.

4. 4

   Deep-fry the garlic separately, then remove it from the oil.

5. 5

   Deep-fry the onions separately, then remove them from the oil.

6. 6

   Deep-fry the curry leaves separately, then remove them from the oil.

7. 7

   Deep-fry the bird's eye chilies separately, then remove them from the oil. If not using bird's eye chilies, add crushed red pepper flakes to taste at the end when mixing everything together.

8. 8

   Deep-fry the dried sprats separately, then remove them from the oil.

9. 9

   Allow all the fried ingredients to drain thoroughly to remove excess oil.

10. 10

    Place all the fried ingredients in a thoroughly dried container for storage and mix well.

11. 11

    Add salt to taste and mix well. If using crushed red pepper flakes instead of bird's eye chilies, add them to taste at this stage as well.

Notes

According to the post, this makes approximately one large jar, and about 2 tbsp can be served with rice and boiled eggs. The amount of oil and frying times are not specified. Although the post mentions storing it in the refrigerator, no storage duration is given.

Nutrition per serving

• Sri Lankan
• condiment
• side dish
• fried
• preservable