This recipe was given to me on our desexing rotation at Lost Dogs Home by our Sri Lankan surgeon, Jee. I haven’t tried it yet, but everything he has made us has been absolutely amazing so I’ll trust that this will be great too. This coconut sambol is meant to be used as an extra topping onto your regular food. It can be used for many different foods for an extra flavour.
Ingredients:
- 2 cloves garlic, chopped
- 1 medium tomato, chopped
- 1 medium red onion, chopped
- 1/2 tsp chli powder
- 200g desiccated coconut
- 1 sprig curry leaves, chopped
- 1/2 lime juice (juice from half a lime)
- Salt & Pepper to taste
Directions:
- In a bowl, mix together the garlic, tomato, red onion, chili powder.
- Add the desiccated coconut into the mixture
- Fry the curry leaves in a bit of oil, then add in the mix.
- Add in juice from half a lime.
- Salt and pepper to taste.
Notes:
- You don’t need to fry the curry leaves if you’re trying to be more health-conscious. Just chop it up and toss together.
Abby Approved 