Sri Lankan Cooking.

Coco-nut Sambol.

Pol Sambol or Coconut Sambol

Coconut Sambol or Pol Sambol as it is called in Sinhala is probably the most popular dish in the country. One of the easiest and cheapest to prepare, this dish is served from the humblest adobe to the finest five star hotels in Sri Lanka (Ceylon).

Ingredients
A coconut
An onion
Ground dry Red Chilly
Pinch of Salt
Half a Lemon
Pinch of Pepper*
Maldive Fish*
Garlic*
* Optional

 

Break the coconut into two, scrape half of one half into a pan. To this add the garlic and finely chopped onion plus the salt, pepper and maldive fish. If you have a mortar and thestle you can use it to gently pound the mixture, which improves the taste considerably.

Now add the red chilly powder little by little until it's as hot as you can handle!.
Once you have finished squeeze in the lemon. That's all there is to it

Maldive fish
Maldive fish is a tuna fish preserve made in the Maldives. It should be available in your local Maldivian, Indian or Sri Lankan shop. If Maldive fish is not available you can try dried prawns. However it's possible to prepare this dish without it.
coconut scrapers
The shop that you buy your cocunuts from will probably be able to tell you where to find a coconut scraper. If you can't find one try a serrated knife.

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raditha@webquarry.com revised Nov 5, 2003