Sauces · Sri Lanka
Pol sambol
Fresh coconut pounded with chilli, onion and lime. Five minutes to make and served with everything.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
LET’S COOK
How to make it
01
Pound the chilli flakes with the salt and the Maldive fish to a rough paste.
02
Add the onion and keep pounding: it should give up its juice and stain the paste.
03
Work the coconut in by hand, rubbing the mixture between your palms until it turns evenly red.
04
Add the lime juice, mix and taste. The sambol should be hot, sour and salty at once.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Dan arndt · CC BY-SA 4.0