Pol sambol – Sri Lankan coconut relish
Item 1 of 1
Coconuts are integral to Sri Lankan cuisine and this relish makes a regular appearance on dinner tables, ready to be sprinkled over rice, hoppers and curries. Fresh, fiery and with a zing of lime running through it, this little condiment takes seconds to prepare but can lift entire meals with its delicious flavour.
Discover more delicious Sri Lankan recipes from the brilliant restaurant Kolamba in Soho here.
First published in 2020
discover more:
Ingredients
Metric
Imperial
- 100g of coconut, grated
- 1 red onion, diced
- 2 tsp chilli flakes
- 1 tomato, small, diced
- 1 tsp paprika
- 1/2 green chilli, finely sliced
- lime juice, to taste, plus a lime wedge to garnish
- salt, to taste
SAVE RECIPE
Method
1
Pound the onion, tomato, chilli flakes, paprika and half of the green chilli together in a pestle and mortar until they all combine to create a fine paste
2
Fold in the shredded coconut, then season with salt and lime juice to taste. Garnish with the remaining finely sliced green chilli and a lime wedge
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024