Sambols are fresh or cooked relishes that enliven Sri Lankan meals of rice and curry. This recipe, using chilli, maldive fish and fresh coconut, will give your tastebuds a warm but mellow tingle.
- 1 coconut, cracked and peeled
- 1 tbsp maldive fish
- 2 tsp chilli powder
- 2 shallots, finely chopped
- ½ lime, juiced
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.
Makes 3 cups
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.