Coconut palms grow in abundance on Sri Lanka, and the fruits find their way into just about every meal in some form. Pol Sambol (like all sambols) is a versatile, vivid relish, given an intense hit of flavour from Maldive fish: smoked, sun-dried tuna, flaked and used sparingly.

　　

Ingredients

Serves 4

　　1 small onion, roughly chopped

　　1 garlic clove, halved

　　1 medium tomato, cut into quarters

　　5 black peppercorns

　　1 green chilli, deseeded

　　¾ tsp chilli powder

　　5 fresh curry leaves

　　200g (7oz / 2 ½ cups) freshly grated or desiccated (shredded) coconut

　　1 tsp Maldive fish, crushed (optional)

　　juice of ½ lime

　　salt

　　

Step 1

Place the onion, garlic, tomato, black peppercorns, green chilli, chilli powder and curry leaves in a food processor and blitz until you have a fine paste.

　　

Step 2

Place the paste in a medium bowl and add the coconut, Maldive fish (if using) and mix well by hand. Then add the lime juice and salt to taste, mixing well. A few crushed curry leaves can be used as a garnish.Pictured left.

　　From Sri Lanka. Copyright © 2016 by Prakash K Sivanathan and Niranjala M Ellawala. Photographs © Kim Lightbody. Reprinted with permission by Frances Lincoln Limited.Buy the full book from Amazon.