Sri Lanka / Sauces & condiments
UniTools
Pol sambol
Fresh coconut pounded with chilli, onion and lime. Five minutes to make and served with everything.
Ingredients
ServingsOriginal: Serves 6
- Grated coconut, fresh or thawed250 g
- Chilli flakes2 tbsp
- Red onion, very finely chopped1
- Maldive fish2 tbsp
- Lime, juiced1
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Pound the chilli flakes with the salt and the Maldive fish to a rough paste.
Add the onion and keep pounding: it should give up its juice and stain the paste.
Work the coconut in by hand, rubbing the mixture between your palms until it turns evenly red.
Add the lime juice, mix and taste. The sambol should be hot, sour and salty at once.
