Sri Lanka’s favourite sambal is great with everything and is served with nearly every meal, including breakfast, when it is eaten with egg hoppers and kiri bath. It's especially delicious when paired with a snapper curry or served on hot crusty bread.
"As a child in Sri Lanka, we lived next door to a bakery and I would love putting spoonfuls of pol sambal on hot crusty bread.
When we first arrived in Australia in 1979 it was very hard to get a fresh coconut so my Dad would reconstitute desiccated coconut with some warm water, and it worked a treat.
With the quality of Hello Pure Organic Desiccated Coconut, I happily use this method in all my kitchens. Make this recipe Vegan by simply leaving out the Maldive Fish, and feel free to adjust the heat by putting less or more chilli. In Sri Lanka we like it hot!“ says Peter.
