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Pol sambol
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Serves: 6
This is a substantial dip or relish that can be used in lots of ways. It comes from Sri Lanka, where it's well-known as a ‘sambol’. The combination of lime, chilli and coconut is zippy and intense, so you don’t need much. Sri Lankan street-food devotee Rosheana Olivelle serves this with parathas, roti or hoppers.
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Ingredients
- ½ small red onion, finely sliced
- 1 tsp paprika
- 2 tsp chilli powder
- 1 tsp ground black pepper
- 100g desiccated coconut
- 1 lime, juiced, plus wedges to garnish
Method
Step 1
Put the chopped onion, paprika, chilli and black pepper in a pestle and mortar and pound to a coarse paste. (Alternatively you can mix in a bowl and use a masher.)
Step 2
In a separate bowl, combine the coconut with 100ml water and mix well (the coconut will absorb the water and swell). Add this to the pestle and mortar and pound thoroughly until combined.
Step 3
Stir in the lime juice, then season to taste with just a little salt. Garnish with a wedge or two of lime, if you like. This relish will keep in the fridge in an airtight container for 5 days.
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