Main Meals

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Sri Lankan Coconut Sambol (Pol Sambol)

Serve with (Rice+ papadums +  one or two other curries)

Sri Lankan Coconut Sambol
Sri Lankan Coconut Sambol


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)



  1. Using a mortar and pestle, grind all the ingredients with ½ tsp salt until combined. Alternatively, use a food processor.

Recipe Credits: LINK