Pol Sambol

Method

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1. Pound the chilli flakes, red onion and salt to a rough paste in a large mortar.

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2. Add the Maldive fish, if using, and pound it in.

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3. Add the coconut a handful at a time and pound and grind it against the sides.

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4. Keep working until the whole mixture turns an even coral pink, about 4 minutes.

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5. Work in the curry leaves and black pepper.

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6. Squeeze the lime juice in and stir it through.

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7. Taste and correct the salt and lime — it should be sharp, hot and salty at once.

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8. Serve at room temperature, pressed into a mound.

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Chef’s Tips

• Pound, do not blend.
• Keep going until the colour is even — that is the sign it is done.
• Lime last.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Egg hoppers
• Rice and curry
• String hoppers

Storage & Reheating

Keeps 3 days refrigerated. The colour dulls but the flavour holds.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.