Name: Pol sambol
Prep time: 25 min
Total time: 25 min
Ingredients: 15 gm (1 1/3 tbsp) dried Maldive fish flakes (see note); 300 gm finely grated fresh coconut (4 cups; from about ¾ of a mature coconut); 5 golden shallots, finely diced; 1 long green chilli, finely chopped; Juice of 2 limes, or to taste; 1 tsp each hot chilli powder and paprika

“Pol is Singhalese for coconut and this sambol is one that appears in many guises throughout Sri Lanka,” says O Tama Carey. “It’s a delicious side dish that works with an array of curries and any leftovers are excellent eaten on toast the next day.” Makes 3 cups.

Ingredients

15 gm (1 1/3 tbsp) dried Maldive fish flakes (see note)

300 gm finely grated fresh coconut (4 cups; from about ¾ of a mature coconut)

5 golden shallots, finely diced

1 long green chilli, finely chopped

Juice of 2 limes, or to taste

1 tsp each hot chilli powder and paprika

Method

Main

1.Pound Maldive fish and 3 tsp river salt (Carey uses Murray River salt) with a large mortar and pestle until very fine. Place in a mixing bowl with remaining ingredients and use your hands to mix, kneading and squeezing all the ingredients together. Taste and adjust seasoning; you want enough chilli to make you happy and enough lime juice to give it a pleasant tang. Pol sambol keeps refrigerated for a couple of days.

Styling by O Tama Carey

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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