Vegan coconut sambol
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.
Servings 8
Calories 94kcal
Equipment
- Lemon squeezer
- Measuring spoons
- Digital scales
- Blender
- 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.