Sri Lankan Coconut Sambol (Pol Sambol)
Serve with (Rice+ papadums + one or two other curries)
INGREDIENTS:
| 180 g (2 cups) | desiccated coconut – add little bit of boiling water to re-hydrate (or just use freshly grated coconut) |
| 1 tbsp | coconut milk |
| 1 | Asian red eschalot, finely chopped |
| 1 | lime, juiced |
| 1 tbsp | paprika |
| 2 tsp | ground chilli |
| 1 tsp | dried chilli flakes |
| 3 tsp | caster sugar |
| 2 tsp | Maldive fish (optional) |
METHOD:
- Using a mortar and pestle, grind all the ingredients with ½ tsp salt until combined. Alternatively, use a food processor.
Recipe Credits: LINK
