Pol Sambol (Sri Lankan Coconut Chilli Relish)

⏱ 15 min · Serves 4

Fiery, tangy and fragrant, this fresh coconut sambol is the little pile of magic that makes rice and curry sing. Just pound, squeeze and eat — no cooking needed, and it's ready faster than the rice.

Per serving: 198 kcal · 2.4g protein · 7.5g carbs · 17.6g fat

Ingredients

• 200g freshly grated coconut (or 150g desiccated coconut soaked in 80ml warm water for 10 mins)
• 1 small red onion, very finely chopped
• 2-3 tsp Kashmiri or Sri Lankan chilli powder, to taste
• 1 tsp dried chilli flakes (optional, for heat and colour)
• 1 tsp Maldive fish flakes, crushed (optional, omit for vegan)
• 2 fresh green chillies, finely chopped
• 6 fresh curry leaves, finely shredded
• Juice of 1 lime (about 2 tbsp)
• 3/4 tsp sea salt
• 1/2 tsp black pepper, freshly ground

Method

1. If using desiccated coconut, cover with the warm water and leave 10 minutes until plump and moist, then fluff with a fork.
2. In a mortar and pestle (or a sturdy bowl), pound the red onion, green chillies, curry leaves and salt to a rough paste — this releases the aromatic oils.
3. Add the chilli powder, chilli flakes, pepper and Maldive fish if using, and pound briefly to combine into a rust-red mash.
4. Add the coconut and work it in with your fingertips or the pestle, rubbing until every shred is stained an even brick red.
5. Squeeze in the lime juice and mix again. Taste and adjust salt, chilli and lime — it should be sharp, salty and hot.
6. Serve immediately at room temperature, heaped alongside rice and curry, string hoppers, or hot buttered toast.