Pol Sambol (Coconut Sambol)
A fiery, tangy coconut relish that pairs perfectly with rice, roti or bread, ready in under half an hour.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 4
Heat a large skillet over medium heat and add the grated coconut, stirring for 3‑4 minutes until lightly toasted and aromatic.
-
Step 2 of 4
Add the sliced onion and chilies, continue to sauté for another 2 minutes until the onion softens but retains a slight crunch.
-
Step 3 of 4
Stir in the roasted cumin powder, lime juice, sugar and salt, cooking for a further minute to meld the flavours.
-
Step 4 of 4
If using, fold in the Maldive fish flakes, then remove from heat and transfer to a serving bowl; serve immediately or at room temperature.
Notes from the kitchen
Maldive fish adds depth but can be omitted for a vegetarian version; store any leftovers in an airtight container in the fridge for up to 2 days.
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