INDIAN & SRI LANKAN

SRI LANKAN COCONUT SAMBAALS

By Sam | 19 May, 2019

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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.

  • Author: Sam
Scale

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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