Sri Lankan Coconut Sambol Recipe
Straight from the kitchen at Palm Cove Mirissa, Sri Lanka
Travelling in Sri Lanka, we devoured so many delicious and plentiful curry feasts just like the one above. Breakfasts were hoppers or eggs on thick cut toast or roti served with curries, dahl, and of course the ultimate Sri Lankan accompaniment, Coconut Sambol.
We sprinkled it on our curries and dahl, even our eggs. I became so accustomed to eating it that I asked for the recipe from the kitchen staff at one of our favourite stays. They kindly shared their Coconut Sambol recipe and another recipe which I will share soon.
Fresh coconut sambol Sri Lankan style
This raw Sambol, unlike the more labour-intensive fried or raw Indonesian Sambal, is barely a recipe and very easy to whip up – literally. It’s just a question of having all the ingredients on hand, and mixing them together.
If you love curries and dahls or even a simple egg dish, Sri Lankan Coconut Sambol will add that extra boost of flavour and spice.
Enjoy! Xx
Sri Lankan Coconut Sambol Recipe
Serves 2 people
1/2 a grated coconut, fresh or desiccated
1 medium sized red onion, finely chopped
1/2 a tomato, chopped
2-3 green chillies, finely sliced
Juice of one medium sized lime or lemon
1/2 tbsp red chilli powder or red paprika powder
Salt to taste
Optional
Dry fish flakes or powder
Add all of the above ingredients together in a bowl and mix through using your fingers.
Taste before serving and adjust any of the ingredients accordingly.
