Apron On: 10 minute Sri Lankan Curry: Part 1 Sambol

Apron On: 10 minute Sri Lankan Curry: Part 1 Sambol


If you’ve been following my Instagram account you’ll have seen I’ve been the envy of many over the last few weeks, travelling around Sri Lanka on a munch needed holiday. (Don’t worry I’m back on english turf so now if that makes you feel any better!)

In short, two weeks in sunny Sri Lanka involved 10 different cities, 5 beaches, 37 degree heat, 25+ unusual animals, one engagement!!, approximately 15 curries & generally lots and lots of eating!

I’ve decided every new venture holiday I go on, I have to do a cooking course…and so off I went and discovered one in my Sri Lankan exploring. I’ll be posting sone of the recipes learnt (adapted slightly to include more common ingredients found in the UK). I’ll do a full Sri Lanka wrap up soon, but for now I just had to share some of these recipes with you! Starting with this… Coconut Sambol. I didn’t actually learn this one on the course, but on our very last day. I got chatting to a lovely man who worked in our last hotel. He spotted me snooping around their grounds on the search for curry leaves and we got chatting as he was also a passionate cook. He picked a load of curry leaves (unfortunately I had to end up leaving them in Sri Lanka as my mum told me off and said I could get prosecuted going through customs!!) Anyway, its a nice memory and he’ll never know! He kindly gave me a rough instruction on how to make his favourite coconut sambol recripe…so here goes!

 

Ingredients:


  • 1 whole coconut (grated) OR 1 bowl desiccated coconut (approx 200g)
  • 1 small red onion chopped
  • 1/2 tsp chilli flakes
  • 1 juice lime
  • 1/2 tsp chilli powder
  • 1 clove garlic chopped

Method:


Mix all ingredients together in a bowl. Et voila! This is great served alongside small curry dishes, mixed into rice to add flavour or enjoy on its own.

 

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