Sambal I is an excellent accompaniment for a vegetable or fish curry, and is quick and easy to make.
6 oz. peeled cooked shrimps, chopped
2 hard-boiled eggs, sliced
1 medium-sized onion, finely chopped
1 green chilli, finely chopped
1-inch piece fresh root ginger, peeled and finely grated
1 teaspoon hot chilli powder
2 tablespoons thick coconut milk
½ teaspoon whole cumin seeds, coarsely crushed
In a medium-sized mixing bowl, combine all the ingredients except the cumin seeds. Spoon the mixture into a shallow serving bowl. Sprinkle the crushed cumin seeds over the top. Cover the bowl and place it in the refrigerator to chill until ready to serve.