Pol Sambol

Ingredients

Instructions

1. 1

   Prepare everything before mixing: grate the coconut if needed, slice the red onion as finely as possible, and finely slice the chilli. Fine cutting is important here because Pol Sambol should eat as a cohesive relish rather than a chunky salad.

2. 2

   Place the grated coconut, red onion, chilli, lime juice, sea salt, black pepper, and the Maldive fish flakes if using into a bowl or mortar. Mix thoroughly with your fingers or pound gently with a pestle for 1-2 minutes until the onion softens slightly and the coconut turns evenly seasoned and lightly pink from the chilli. Do not over-pound; you want it fluffy, not pasty.

3. 3

   Taste and adjust. Add a little more lime for brightness or a pinch more salt if needed. The finished sambol should be punchy, salty, hot, and fresh, with the coconut still distinct.

4. 4

   Serve immediately, or let it stand for 5 minutes to allow the flavours to meld slightly. Spoon alongside grilled meat, fish, eggs, cassava, sweet potato, or leafy greens.

Nutrition per serving

Notes

• •For the best texture, use freshly grated coconut rather than desiccated coconut.
• •If you need a milder sambol, remove the chilli seeds before slicing.
• •For a stricter paleo version, omit the Maldive fish if you prefer a fully plant-based condiment, though traditional versions often include it.
• •Pol Sambol is best eaten fresh on the day it is made.

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