Made with freshly grated coconut, chili, lime, and the iconic Maldives fish, it’s a no-cook side that’s as bold as it is refreshing.
Whether you serve it alongside rice, hoppers, string hoppers, or bread, this sambol brings the zing!
Ingredients
- 1 whole fresh grated coconut (or approx. 200g if using pre-grated)
- 50g red onions, finely sliced
- 5g green chili, chopped
- 10g garlic cloves
- 20g chili flakes (adjust to taste)
- 1 lime, juiced
- A pinch of whole black peppercorns
- 10g Maldives fish (dried and cured tuna), shredded
- Salt, to taste
Method
- Pound the Base
In a mortar and pestle, combine the Maldives fish, chili flakes, garlic, salt, and black pepper. Pound vigorously for about 1 minute until the ingredients begin to break down and release their aromas. - Add Onions
Add the sliced red onions to the mixture and continue pounding for about 5 minutes, or until the onions are soft and well-integrated with the chili base. The mixture should look slightly mushy—this is where the sambol gets its signature texture. - Mix in Coconut & Lime
Add the grated coconut and lime juice, and mix everything together thoroughly. Adjust seasoning to taste. You can pound gently or mix with a spoon at this stage. - Serve Fresh
Pol Sambol is best enjoyed fresh, but it can be refrigerated in an airtight container for up to 2 days.
Tips & Serving Suggestions
- No mortar and pestle? Use a food processor with caution—pulse gently to preserve texture.
- Can’t find Maldives fish? Use dried shrimp or omit for a vegetarian version.
- Delicious alongside kiribath (milk rice), roti, string hoppers, or as a spread on toast with butter!
Final Thoughts
This Coconut Pol Sambol is fiery, zesty, and packed with Sri Lankan soul. It’s amazing how a few humble ingredients come together to create something so vibrant and flavorful. Once you try it, you’ll find yourself making it again and again.
