"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.
- 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
- 1Pound 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.
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