Sri Lankan Cuisine

Coconut sambol (pol sambol)

Cuisine: Sri Lankan Created by Paul van Reyk

Sambols are fresh or cooked relishes and this mix of chilli, Maldive fish and fresh coconut gives a mellow but chilli warm tingle for your taste buds. Eat with rice and curry.

Ingredients

1 coconut, finely grated
1 tbsp Maldive fish, finely ground
2 tsp chilli powder
2 eschallot, finely chopped
Juice of ½ lime
Salt

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Preparation

Mix together the coconut, chilli powder and Maldive fish until the flesh of the coconut has become a rich orange colour.

Add the juice of half a lime, and a small sprinkle of salt. Mix and taste. Add more lime or salt depending on your individual taste.

Sri Lankan Restaurants

Displaying 10 of 34 Sri Lankan Restaurants.

Restaurant		Suburb
1.	Araliya	Hawthorn
2.	Blue Elephant	Pennant Hills
3.	Radio Cairo	Cremorne
4.	Annalakshmi on the Swan	Perth
5.	7 Spices	Applecross
6.	Woodapple	Hampton
7.	Tas Ceylon	Lenah Valley
8.	Banana Leaf	City
9.	Jazzi's Indian & Continental Restaurant	South Hurstville
10.	Flavour of Ceylon	Parramatta

17 Apr 2011 04:15 AEST

Alan

Mandurah

A Great Relish with the Chicken Curry

Don't let the smell of the Maldives fish chips put you off, a very nice relish, best with fresh coconut.

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