Sri Lankan Coconut Sambol (Pol Sambol)
A vibrant red coconut relish from Sri Lanka with chili, lime, and Maldive fish. Eaten with rice, curries, or hoppers.
Ingredients
- 2 cups freshly grated coconut (or unsweetened desiccated, hydrated)
- 2 tbsp red chili powder (or to taste)
- 1 small red onion, finely diced
- 2 tbsp lime juice
- 1 tbsp Maldive fish (or dried shrimp), pounded
- Salt to taste
Instructions
-
1
Combine grated coconut, chili powder, and salt in a bowl.
-
2
Add diced onion and pounded Maldive fish.
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3
Pour in lime juice.
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4
Mix everything together with your hands, squeezing slightly so the flavors meld.
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5
Serve as a condiment with rice, curries, or flatbreads. Best eaten the same day.
