Coconut sambol recipe (pol sambol)

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Created by Paul van Reyk

1 comments

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Rating:

4/ 5 stars 4 Votes

Cuisine: Sri Lankan

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.

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.

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