Coconut sambol recipe (pol sambol)

Created by Paul van Reyk

1 comments

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Rating:

4/ 5 stars 4 Votes

Cuisine: Sri Lankan
Prep Time: 5 min(s)
Makes 3 cups

Sambols are fresh or cooked relishes that enliven Sri Lankan meals of rice and curry. This version, made from chilli, maldive fish and fresh coconut, will give your tastebuds a warm but mellow tingle.

Ingredients

1 coconut, cracked and peeled
1 tbsp maldive fish
2 tsp chilli powder
2 shallots, finely chopped
juice of ½ lime
salt

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Preparation

Finely grate the coconut flesh with a hand grater or in a food processor. Grind the maldive fish to a powder in a mortar. Mix the coconut, maldive fish and chilli powder until the coconut turns orange. Add the shallots, lime juice and a small sprinkle of salt. Mix well and taste, adding more lime or salt if desired.

SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.

If you enjoyed this Coconut sambol recipe (pol sambol) then browse more Sri Lankan recipes, side dish recipes and our most popular hainanese chicken rice recipe.

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Comments (1)

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.

Agree(3 people agree)

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