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Roasted Coconut Sambol Recipe
(Kalupol Sambola) |
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Ingredients :
In Sri Lanka, this is made with fresh
coconut, roasted in the ashes of the fire until dark brown, then ground on
a large stone, but this adaptation is a lot easier to make. |
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1
cup
2
1
teaspoon
2
teaspoons
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Desiccated coconut
Medium onions, finely chopped
Salt
Shrimp powder
Approximately 1/4 cup lemon juice
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Method :
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Heat
desiccated coconut in a heavy-based frying pan and stir constantly until
it is evenly browned.
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It should be
a fairly deep brown, but be careful not to burn it.
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Spread
coconut on a large plate to cool.
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Combine all
ingredients in an electric blender, cover and blend on high speed to a
smooth paste.
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It may be
necessary to add a little more chopped onion or lemon juice if there is
not sufficient liquid.
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Shape into a
round flat cake and mark the top in a criss-cross pattern with a fork or
the back of a knife.
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Serve with
rice and curry.
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