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Pol (coconut) Sambol

Pol (coconut) Sambol

Sri Lankans nearly always serve a sambol, not always coconut, sometimes onion or chilli, with their curries. They can be calming, but more often than not they’re deceptively fiery. Everyone seems to have their own recipe. This is mine, but adapt it at will. Coconuts are now reasonably easy to get hold of in English supermarkets – and there really is no substitute.

2 cups grated fresh coconut
1 small onion (in small, thin slices)
1 tomato, chopped small
1 clove garlic, sliced.
1 jalepeno pepper, sliced.
1-2 tsp hot red chilli powder
A dash of olive oil (this is optional, but I find it a bit dry without)
A squeeze of lime and sprinkle of salt to taste.