Coconut sambol is a spicy Sri Lankan side dish that goes with any curry or spicy dish. In my vegan version of coconut sambol I've used seaweed flakes instead of the traditional Maldive fish.
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In 2008 my husband and I spent our honeymoon in Sri Lanka.
I fell in love with the island with its beautiful people, places and food.
And I can't wait to go back one day - perhaps we'll take our children along. They would love the beaches and I would love to show them the places we went for our honeymoon.
We travelled around the island and stayed in some very special places sharing magical experiences like
- eating pineapple curry by candlelight on a private beach at night
- taking long mountain walks with a picnic to sustain us
- pulling up in a jeep at a roadside stand to enjoy freshly cooked hoppers
- tucking into local short eats (snacks) at a bus station, and
- eating delicious food everywhere we went - almost always accompanied by spicy coconut sambol.
Sri Lankan cuisine is really unique
The food in Sri Lanka is in some ways familiar - curry and rice feature a lot for example.
But in other ways the tropical island's cuisine is not at all like anything else I've ever tried.
Often described as similar to south Indian food - with its dosas and red rice for example, Sri Lankan food also includes many things that were new to me at the time - such as kottu roti and string hoppers (idiyappam).
What is coconut sambol?
Coconut sambol (sometimes spelt sambal) is ubiquitous in Sri Lanka. It appears alongside most meals.
Typically, it's made with Maldive fish (dried and cured tuna), grated fresh coconut, limes and lots of dried red chillies.
I've made a few changes to this traditional recipe:
- I've used desiccated coconut as this is readily available here - use fresh grated coconut if you prefer
- Reduced the amount of red chillies to make it less spicy - adapt to suit your taste.
Make it vegan/vegetarian
To make my coconut sambol suitable for vegetarians or vegans I have used seaweed flakes instead of Maldive fish. This is a good way to replicate the taste of the sea without being too fishy.
Simply omit the seaweed flakes if you don't have any available or do not like the taste.
Ingredients
To make this recipe you will need:
- the juice of two limes
- a tablespoon dried red chilli flakes (or chopped fresh red chilli)
- a chopped onion (use a red onion for a redder colour to your sambol)
- pinch of salt
- a teaspoon dried seaweed flakes (optional)
- 100g desiccated coconut or grated fresh coconut
Equipment
You will need the following equipment to make this recipe:
- lemon squeezer*
- measuring spoons*
- weighing scales (ideally digital)
- blender* or pestle and mortar*
How to make coconut sambol
1. Place the chopped onion, chilli or dried chilli, lime juice, salt and seaweed flakes (if using) into a blender. You can also do this by hand using a pestle and mortar.
2. Pulse until you have a smooth paste. If you're not sure if you've added enough chilli you can taste the paste at this stage and add more for a spicier result.
3. Add this paste to your desiccated coconut and mix well. Taste and adjust the seasoning if needed.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Vegan coconut sambol
Equipment
- Pestle and mortar if not using blender
Ingredients
- 2 limes juiced
- 1 tablespoon dried red chilli flakes* or chopped red chilli
- 1 small onion chopped
- pinch salt
- 1 teaspoon seaweed flakes optional
- 100 g desiccated coconut or freshly grated coconut if available
Instructions
- Place the juice of two limes, a tablespoon of dried red chilli flakes(or fresh red chilli), a chopped onion, a pinch of salt and the teaspoon of seaweed flakes (if using) into a blender. You can do this by hand in a pestle and mortar as well.
- Pulse until you have a smooth paste. Taste and add more chilli if preferred.
- Mix the paste with 100g desiccated coconut. Taste and adjust the seasoning if needed.
- Store in an airtight container in the fridge for up to a week.
Notes
- Adjust quantity to taste - add more for a spicier sambol.
- Nutritional information is approximate and is intended as a guide.
Nutrition
More vegan Sri Lankan recipes
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Pin vegan coconut sambol for later
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