Coconut sambol
sri-lankan | starter
You can prepare this sambol in advance if you wish and store in an airtight container in the fridge for a few days. The coconut will continue to absorb any moisture, so re-moisten with a little lime juice and water before serving.
Serves 4-6
Ingredients
85 g desiccated coconut
6 shallots or 1 medium red onion sliced
8 curry leaves
6 red chillies (fewer if you don’t like it too spicy)
Juice of 2 limes
Salt to taste
Method
Soak the coconut in water until it swells and becomes fleshy. Place in a food processor with the remaining ingredients and salt to taste. Blend until well combined. If the mixture is too dry simply add a little water.