Spicy cilantro and coconut sambal
This Srilankan coconut sambal will bring a fresh and spicy touch to your favourite meals.
Ingredients
- 1 cup organic desiccated coconut *see notes
- Boiling water
- ΒΌ cup red onion minced
- 2-3 garlic cloves crushed
- 1 tablespoon fresh ginger minced
- 1 chili pepper coarsely chopped
- A bunch of coriander coarsely chopped
- Mint leaves to taste
- 4 cherry tomatoes diced
- Juice of 1 lime
- Salt and pepper
Instructions
- Put the coconut in a large bowl and add enough boiling water to cover. Set aside for 5 minutes.
- Meanwhile, crush the chili pepper, garlic, ginger and herbs with a mortar and pestle.
- Drain the coconut through a mesh sieve, keeping the coconuty water for later (add it to your korma). Press well to remove excess moisture.
- In a large bowl, combine the coconut, the crushed mixture, the onion and the tomatoes. Add the lime juice. Taste and add salt and pepper. The sambal should be very spicy; you can add more chili or red chili powder to increase the heat.
- Transfer to a serving bowl and enjoy over a korma, curry, salad or savoury pancakes.
Notes
Keeps a few days in the fridge.
*Srilankans use freshly grated coconut for this, since they grow everywhere. But if it is easier for you, simply rehydrate desiccated coconut for a similar result.
**Technically, all you really need is the coconut and the chili pepper. But adding other herbs and flavourings will make your sambal outstanding.
*Srilankans use freshly grated coconut for this, since they grow everywhere. But if it is easier for you, simply rehydrate desiccated coconut for a similar result.
**Technically, all you really need is the coconut and the chili pepper. But adding other herbs and flavourings will make your sambal outstanding.
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