Coconut sambol recipe (pol sambol)
- 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.
Ingredients1 coconut, cracked and peeled
1 tbsp maldive fish
2 tsp chilli powder
2 shallots, finely chopped
juice of ½ lime
PreparationFinely 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.
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