Читать книгу The Joyful Home Cook - Rosie Birkett - Страница 34

Coconut sambol

Serves 2–4

Heaped on the side of the plate and dusted onto every mouthful of curry, this spicy condiment, based on Sri Lankan pol sambol, is at once fiery, tangy with lime juice and cooling with creamy coconut. It can be made ahead and kept in the fridge.

½ red chilli, deseeded and finely chopped

½ red onion, finely chopped

¼ tsp sea salt

1 tsp freshly ground black pepper

pinch of dried chilli flakes

4 tbsp desiccated coconut or fresh coconut

juice of 1 lime

1 In a pestle and mortar, grind the chilli, red onion, salt, pepper and dried chilli flakes together until well combined and the onion releases some juice.

2 Add the coconut and grind again, then add the lime juice and mix well. Taste and season further with salt and lime if needed. Store in the fridge.