Sri Lankan · 10 min · serves 4

Pol Sambol (Coconut Sambol)

Kept by The Bhook kitchen

Ingredients

• 200 g fresh grated coconut
• 1 small red onion
• 2 small red chilies
• 1/2 lime
• 1/2 tsp salt
• 1/2 tsp chili powder (optional)
• 1 tsp Maldive fish flakes (optional)

Method

1. Finely chop the onion and red chilies as small as you can get them.
2. Place the coconut, onion, chilies, salt, and chili powder (if using) in a bowl. Use your fingers to mix and squeeze everything together for a minute. The mixture should look evenly red and slightly juicy.
3. Add the Maldive fish flakes, if using, and squeeze in the lime juice. Toss again and taste; add more salt or lime if needed.
4. The sambol is ready when it smells fresh and sharp, with bits of coconut sticking lightly together.

Fresh coconut makes a big difference. Frozen is okay, but rehydrate it well before mixing.