Pol Sambol (Coconut Relish)

Ingredients for Pol Sambol (Coconut Relish)

• 1 small onion, roughly chopped

• 1 garlic clove, halved

• 1 medium tomato, cut into quarters

• 5 black peppercorns

• 1 green chilli, deseeded

• 3/4 teaspoons chilli powder

• 5 fresh curry leaves

• 200g (200g / 2 1/2 cups) freshly grated or desiccated (shredded) coconut

• 1 teaspoon Maldive fish, crushed (optional)

• juice of 1/2 lime

• salt

Place the onion, garlic, tomato, black peppercorns, green chilli, chilli powder and curry leaves in a food processor and blitz until you have a fine paste.

Place the paste in a medium bowl and add the coconut, Maldive fish (if using) and mix well by hand. Then add the lime juice and salt to taste, mixing well. A few crushed curry leaves can be used as a garnish. Pictured left.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.