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Sri Lankan Coconut Sambol Recipe

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4.3 from 15 reviews

Sri Lankan Coconut Sambol is a vibrant, spicy condiment made from fresh shredded coconut, chili flakes, and aromatic shallots, traditionally pounded together in a mortar and pestle. This flavorful sambol is commonly served as a spicy side dish to complement rice, grilled meats, or curries, bringing a fresh, zesty, and fiery kick to any meal.

Ingredients

Spices and Seasonings

  • 2 tsp chili flakes
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 2 tsp Maldive fish chips (optional)
  • 2 tsp lime juice or small wedge of lime

Fresh Ingredients

  • 1 shallot (or 4 Asian shallots or 2 tbsp chopped onion)
  • 1 habanero or green chili, chopped (optional)
  • 1.5 cups fresh shredded or grated coconut

Instructions

  1. Grind the Spices: Add chili flakes, chili powder, and salt to a mortar and pestle and pound them together to create a coarse powder. The salt helps with the grinding process. If using Maldive fish chips, include them now and continue pounding.
  2. Add Shallots and Chili: Add chopped shallots and chopped habanero or green chili into the mortar. Pound these ingredients just enough to form a coarse paste without over-grinding, as over-processing shallots or onions can create bitterness. For a more refined texture, you may grind the habanero first finely, then add the chopped shallots and grind lightly again.
  3. Incorporate Coconut: Add the fresh shredded or grated coconut to the mixture in the mortar and pound gently to combine all ingredients evenly.
  4. Add Lime Juice: Pour in the lime juice and pound thoroughly until the mixture is well combined and no white pieces of coconut remain distinct. This step ensures the flavors meld beautifully and the texture becomes cohesive.
  5. Adjust Seasoning: Taste your sambol and adjust the salt and lime juice as desired to balance the flavors to your liking.

Notes

  • Using a mortar and pestle is traditional and helps retain the authentic texture and flavor, but a food processor can be used in a pinch.
  • Maldive fish chips add a distinctive umami flavor, but the recipe can be made vegetarian by omitting them.
  • The heat level can be adjusted by changing the amount or type of chili used—substitute habanero with milder chilies if preferred.
  • This sambol is best served fresh but can be stored in the refrigerator for up to 2 days.

Find it online: http://bitezly.com/sri-lankan-coconut-sambol-recipe/