Pol Sambol (Sri Lankan Fresh Coconut & Chilli Relish)

⏱ 15 min · Serves 4

Fiery, limey and outrageously fresh, pol sambol is the relish that makes rice and curry sing. Ten minutes, one bowl, and your fingers do most of the work — traditionally pounded, but a good squeeze and scrunch gets you there too.

Per serving: 198 kcal · 2.2g protein · 8.5g carbs · 17.5g fat

Ingredients

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

Method

1. If using desiccated coconut, cover with the warm water and leave 10 minutes until plump and moist, not wet.
2. In a mortar or sturdy bowl, pound or scrunch together the red onion, chilli powder, green chillies, Maldive fish (if using), salt and pepper until you have a rough, fragrant paste — the onion should release its juices.
3. Add the coconut and curry leaves and work everything together with your fingertips or the pestle for 2-3 minutes, until the coconut turns an even rusty red and smells sweetly of chilli.
4. Squeeze in the lime juice and mix again. Taste and adjust salt, chilli and lime — it should be punchy, salty and sharp.
5. Serve at room temperature, mounded in a bowl, within a couple of hours of making. Perfect alongside rice and curry, dhal, string hoppers or simply spread on hot buttered toast.