RecipePrep10 minsCook0 minsServes6DifficultyEasy
Ingredients
- 100g Sun & Spice Desiccated Coconut
- 1.5 tsp Sun & Spice Fire Chili Powder
- 1 small red onion, very finely diced
- Juice of 1 lime
- 0.5 tsp salt
- 1 tbsp Maldive fish flakes (optional)
- 1 small tomato, finely diced
- 5-6 fresh curry leaves, shredded (optional)
Products Used
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.
