Sri Lanka (Part 3)

DSC09491 edit

Pol Sambol

Traditional Sri Lankan coconut side dish. Coconuts are a staple ingredient in most Sri Lankan meals.

Total time: 20 minutes
Servings: 6-8


  • 150g unsweetened shredded coconut
  • 150g sweetened shredded coconut
  • 1 medium tomato, de-seeded, finely chopped, juice reserved
  • 1 small red onion, finely chopped
  • 2 teaspoons chili powder
  • 150g cooked small shrimp, finely chopped (substituted for maldive fish)
  • 2 limes, juiced
  • salt to taste


  1. In a medium bowl, combine coconut, tomato, onion, and chill powder. Mix thoroughly until ingredients have an even pink color.
  2. Add reserved tomato juice, lime juice, shrimp, and salt to taste. Mix until the symbol is moist and pale reddish in color. Serve.

Family Ratings

  • Mama: 4/5
  • Papa: 3.5/5, can’t wait to try this as batter for barbecued tiger prawns!
  • Girlie: 3/5
  • TW: 4.5/5
  • McM: 4/5, very interesting texture and combination of flavors! Mixing half sweetened and half unsweetened coconut is a nice blend.

Original recipes: and


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s