Name: How to make pol sambol
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Ingredients: Roti; 40 gm desiccated coconut; 1 tbsp warm water; 1 red shallot, finely chopped; 300 gm plain flour; 1 long green chilli, chopped; 1 tsp fine sea salt; 170 ml water; Pol sambol; 15 gm Maldive fish flakes; 110 gm coconut, freshly grated; 100 gm cherry tomatoes, roughly chopped; 3 small red shallots, thinly sliced; 1 long green chilli, thinly sliced; 2 tbsp coriander, finely chopped; 1½ tbsp lime juice; 2 tsp chilli powder; 1 tsp sweet paprika

Considered by many to be Sri Lanka’s national dish, this coconut-laden accompaniment is a flavourful yet simple recipe to add to your repertoire. A little bit sour, a little but spicy and naturally sweet 0 a spoonful sitting a top just-fried roti makes for a harmonious bite. Pol sambol can be consumed in countless ways. Add a spoonful to curries for some extra tang or bring a spicy kick to eggs on toast.

Step 1

To make roti, combine 40gm desiccated coconut with 1 tbsp warm water in a large bowl. Stand for 5 minutes. Add remaining 1 finely chopped red shallot to coconut mixture with 300gm plain flour, 1 tbsp finely chopped curry leaves, 1 finely chopped long green chilli and 1 tsp fine sea salt; stir until well combined.

Step 2

Gradually add 170ml water; knead dough lightly until smooth and shape into a ball. Dough should be soft but not too sticky; stand for 15 minutes.

Step 3

Meanwhile, to make pol sambol, combine 15gm Maldive fish flakes with 110gm fresh grated coconut, 100gm roughly chopped cherry tomatoes, 3 small red shallots sliced on a mandolin, 1 thinly sliced long green chilli, 2 tbsp finely chopped coriander, 1 ½ tbsp lime juice, 2 tsp chilli powder and 1 tsp sweet paprika in a medium bowl. Season to taste and toss well to combine.

Step 4

On a lightly floured work surface, roll dough into a rectangle roughly 30cm x 40cm and 1mm thick. Roll up tightly from short side; cut into 8 even pieces.

Step 5

One by one, place a piece of dough cut-side down onto baking paper and flatten with the palm of your hand. Top with a sheet of baking paper and roll into a 5mm thick, rough oval. Transfer to a line tray and repeat with remaining dough (makes 8).

Step 6

Heat 2 tbsp coconut oil in a large frying pan over medium-high heat. Cook roti into two batches until lightly golden (2-3 minutes each side). Repeat with 2 tbsp coconut oil and roti. Serve roti warm with pol sambol and lime wedges. Top with fried curry leaves.

Ingredients

Roti

40 gm desiccated coconut

1 tbsp warm water

1 red shallot, finely chopped

300 gm plain flour

1 long green chilli, chopped

1 tsp fine sea salt

170 ml water

Pol sambol

15 gm Maldive fish flakes

110 gm coconut, freshly grated

100 gm cherry tomatoes, roughly chopped

3 small red shallots, thinly sliced

1 long green chilli, thinly sliced

2 tbsp coriander, finely chopped

1½ tbsp lime juice

2 tsp chilli powder

1 tsp sweet paprika

Method

1.To make roti, combine desiccated coconut with 1 tbsp warm water in a large bowl. Stand for 5 minutes. Add red shallot to coconut mixture with plain flour, curry leaves, green chilli and sea salt; stir until well combined.

2.Gradually add water, knead dough lightly until smooth and shape into a ball. Dough should be soft but not too sticky; stand for 15 minutes.

3.Meanwhile, to make pol sambol, combine Maldive fish flakes with fresh grated coconut, roughly chopped cherry tomatoes, red shallots, green chilli, chopped coriander, lime juice, chilli powder and sweet paprika in a medium bowl. Season to taste and toss well to combine.

4.On a lightly floured work surface, roll dough into a rectangle roughly 30cm x 40 cm and 1mm thick. Roll up tightly from short side; cut into 8 even pieces.

5.One by one, place a piece of dough cut-side down onto baking paper and flatten with the palm of your hand. Top with a sheet of baking paper and roll into a 5mm thick, rough oval. Transfer to a lined tray and repeat with remaining dough (makes 8).

6.Heat 2 tbsp of coconut oil in a large frying pan over medium-high heat. Cook roti in two batches until golden (2-3 minutes each side). repeat with 2 tbsp coconut oil and roti. Serve roti warm with pol sambol and lime wedges. Top with fried curry leaves.