Coconut sambal
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 tsp whole black peppercorns
- 1 tsp Maldive fish flakes
- ½ small red onion, finely chopped
- 2 tsp chilli powder
- 1 tsp hot paprika
- 1 large fresh coconut, flesh grated, or 100g desiccated coconut combined with 100ml water
- 1 lime, juiced
Method
- STEP 1
Grind the peppercorns and fish flakes together with a large pestle and mortar until a coarse paste forms. Add the onion, chilli and paprika and pound until combined, then add the coconut and pound again until thoroughly mixed.
- STEP 2
Stir in the lime juice, a little at a time, so the sambal is not too sour, then season to taste with salt. The sambal will keep refrigerated in an airtight container for five days.