INDIAN & SRI LANKAN
SRI LANKAN COCONUT SAMBAALS
A Sri Lankan staple, Sambaal is served with virtually every meal – sweet, sour, spicy and most importantly, delicious. You’ll want to add it to all your future curries from now on.
Ingredients
WET
100g Fresh Coconut Flesh, grated
2 Red Chillies, grated
1 Garlic Clove, grated
1 Shallot, grated
Juice of 1 Lime
Pinch of Salt
DRY
40g Finely Desiccated Coconut
1 tsp. Paprika
1 tsp. Chilli Powder
½ tsp. Garlic Powder
Juice of 1 Lime
Pinch of salt
METHOD
What we have called Wet Sambaal is actually the type of sambaal you’ll be served in Sri Lanka, where coconuts grow everywhere. The dry version is our own take on sambaal using ingredients that are easier to find in Europe, and provides a similar kick of spicy and savoury addition to your curries. Both are equally delicious and if you can we recommend you try both!
WET SAMBAAL
Combine all the ingredients and mix together until evenly combined.
DRY SAMBAAL
Combine all the dry ingredients and mix together until evenly combined. Add the lime juice and mix together again.
Sprinkle over Sri Lankan for a truly authentic experience, or use it creatively and liberally over salads of roasted vegetables.
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