Rice and curry is Sri Lanka's national dish, and an essential part of a curry banquet is a range of sambals and other accompaniments.
- 240 g (2 cups) freshly grated coconut or
- 180 g (2 cups) desiccated coconut, plus
- 1 tbsp coconut milk
- 1 Asian red eschalot (see Note), finely chopped
- 1 lime, juiced
- 1 tbsp sweet paprika
- 2 tsp ground chilli
- 1 tsp dried chilli flakes
- 3 tsp caster sugar
- 2 tsp Maldive fish (see Note)
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.
Using a mortar and pestle, grind all the ingredients with ½ tsp salt until combined. Alternatively, use a food processor.
• Asian red eschalots are available from select greengrocers and Asian food shops.
• Maldive fish are dried fish flakes, available from Sri Lankan and select Indian food shops. Grind bigger pieces with a mortar and pestle.
Photography Brett Stevens