Sri Lankan Coconut Sambal , Pol Sambol Recipe

Method

If the Desiccated Coconut is very dry, sprinkle over 2 tablespoons of warm water and work it in with your fingers to rehydrate slightly.

Add the finely diced red onion, diced tomato, and shredded curry leaves to the coconut. Mix well.

Sprinkle over the Fire Chili Powder, salt, and Maldive fish flakes if using. Combine thoroughly.

Squeeze the lime juice over the mixture and stir through. The lime brings everything together and balances the heat.

Taste and adjust the chili, salt, and lime to your preference. The sambal should be spicy, salty, sour, and slightly sweet from the onion.

Serve immediately, or cover and refrigerate for up to 2 days. The flavours meld and deepen over time.

Tips

• Pol sambol is one of Sri Lanka's most beloved condiments. Traditionally made with freshly grated coconut, desiccated coconut rehydrated slightly produces an excellent result.
• The Fire Chili Powder provides a consistent, vibrant heat. Adjust the quantity to suit your tolerance.
• Maldive fish flakes add an umami depth traditional to Sri Lankan cooking. The sambal is excellent without them for a vegan version.

Serving Suggestions

Serve alongside string hoppers, hoppers, or rice and curry for an authentic Sri Lankan meal. It also works brilliantly as a condiment for grilled meats, fish, or as a spicy topping for crackers and toast.