Tuesday, 16 October 2012

Coconut Sambal

 The perfect accompaniment for a Sri Lankan Dhal. If you love coconut, this might actually change your life. Sri lankans are big on their Sambals and Chutneys but this one in particular is my favourite, it adds heat, texture and savouriness where required. I know that a coconut is not the easiest ingredient to grate but if you place an opened coconut into the oven for 10 to 15 minutes, the heat loosens the flesh away from the shell subsequently making the coconut effortless to grate. Do not use dessicated coconut in place of fresh because it will not taste even remotely similar. A little effort may be required but it is completely worth it.

You will need:
150g of freshly grated coconut
1 1/2 tsp Maldon salt
One small red diced onion
1 tsp of chilli powder
1 fresh red chilli
The juice of one lime.

In a pestle and mortar crush the fresh red chilli and onion with the salt until it is a fine paste. Add the coconut, chilli powder and lime juice. Mix until full incorporated. Job done!

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