Pol Sambol
A spicy fresh coconut sambol with chili, lime, and Maldive fish — a vibrant, no-cook Sri Lankan relish.
Ingredients
- grated coconut200 g
- red chili pepper1 pcs
- lime1 pcs
- dried Maldive fish10 g
- red onion1 pcs
- salt1 to taste
Instructions
Transfer 200 g of freshly grated coconut into a large bowl, getting it ready for mixing.
In a mortar, pound 1 tsp of salt to taste together with the finely chopped red chili peppers until it forms a paste.
Add 10 g of crushed Maldive fish and pound it together with the chili and salt until you get a smooth, spicy paste.
Add the finely chopped red onion and mash or mix it into the paste, without turning it into a purée.
Transfer the mixture to the grated coconut and mix well with your hands or a spoon, so the paste coats the coconut evenly.
Gradually pour in the juice of 1 lime, mix until moist but still crumbly, and let it sit for 10 minutes so the flavors meld.
Serve the pol sambol right away as a spicy coconut side dish or relish.
More recipes
Avgolemono with Chicken and Rice
A Greek lemon-egg soup with tender chicken and rice, thickened to a velvety consistency without any cream.
Australian Meat Pie
A hearty Australian pie with a juicy beef filling in rich gravy, a crisp shortcrust base and a golden puff pastry top.
Austrian Lentil Eintopf
A hearty Austrian lentil eintopf with root vegetables, a light tang of vinegar and fresh herbs — a filling homemade dish for a cold day.
Austrian Palatschinken with Apricot Jam
Thin golden Austrian palatschinken made from delicate batter, rolled up with fragrant apricot jam and served with powdered sugar and whipped cream.