52 week project – Sri Lankan cookbook – Coconut sambal

Today I am attempting a Coconut Sambol which I plan to have with Cauliflower Fritters. We shall see how it all turns out…

I will post a pic or two when I take them…

1. Soak Desiccated Coconut in Cow’s milk for a while (1/2 pkt or more if you like).

2.  In blender mix in 1 diced onion, 2 green chillies & 1 large tomato.

3. When done add chilli powder (1 1/2 teaspoons or less according to your taste), 2 tablespoons vinegar, cracked pepper (as you desire) & Maldive Fish (2 tablespoons powdered which has been done in a blender).

Add all this to the Desiccated Coconut which has been soaked (as above).

4. Lastly add the lot back into the blender and mix well and when spoon it into what you require. The rest into plastic containers & you can freeze this!!

Ingredients for the coconut sambol

Coconut Sambal – Veggie Style

1/2 cup coconut soaked in 1 tablespoon milk
1/2 diced onion
1 tomato
1 spring onion (instead of green chilli – I was serving this to my kids)
1/2 lemon
Chilli Powder to taste
1 tablespoon nutritional yeast (as a salty substitute for Maldive Fish)
1tablespoon white wine vinegar
Pepper
Sea Salt

Soak the coconut while you prepare the other ingredients then mix gently together in a bowl and serve with rice and a vegetable dish. Add more chilli if you wish.

Coconut Sambal – vegetarian style

So the outcome was close but not as tasty as I remember it – of course due to the lack of chilli! Still if I tried the Maldive Fish yes it would be the same but I eat fish though I will have to research the sustainability of the Maldive Fish for cooking. It was a cooling substitute with the papadums and my friends special recipe sack of a vegetarian pulav was a perfect addition.

The Recipe Sack – Vegetable Pulav was super easy and very flavourful

Coconut Sambal, Cauliflower Fritters, Vegetable Pulav & Papadums

With the addition of the rice, papadums and cauliflower fritters (recipe link above) to the meal we enjoyed it and felt very content after such a feast. The cauliflower fritters took ages to cook as they were fried with a flour, egg batter (I do  not eat fried foods often at all!) – it really needed extra spice like chilli and some warmer flavours like cumin, coriander, ginger and garlic to add a depth of flavour. This was a whole head of cauliflower so it looks like it is Indian food for dinner again tonight. Add some tomato base flavour and chickpeas to the cauliflower and some Lemon Rice, perfect!

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