Sri Lankan Coconut Sambol
a spicy coconut condiment to compliment any food.
Servings: 4
Ingredients
- 1 tablespoons Maldive fish
- 2 teaspoons chili flakes
- ½ teaspoon salt
- Pinch of sugar
- 2 tablespoons grated shallot or chopped
- ½ cup frozen grated coconut defrosted (or freshly grated coconut)
Instructions
- In a mortar and pestle, pound fish, chili flakes, salt and sugar until well pounded and fish is quite ground.
- Add shallot and pound until they soften.
- Add coconut and pound until the coconut starts to release liquid. Keep on pounding for 5 minutes or more, depending on how wet you prefer your sambol.
Notes
More shallots/onions are usually used but mine was adapted due to personal preference.
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