Coconut sambol
This spicy coconut side dish is great with a curry or poppadoms.
Ingredients
- 1 tsp Kashmiri chilli powder
- 3 tsp hot chilli powder
- 20 fresh curry leaves
- 20g/¾oz fresh root ginger, peeled and roughly chopped
- ½ red onion, roughly chopped
- 20g/¾oz fresh root ginger, peeled and chopped
- 1 tsp ground cumin
- ¾ tsp salt
- 1 lime, juice only
- 200g/7oz coconut, freshly grated (or grated frozen coconut, defrosted)
Method
Put all of the ingredients, except the coconut, in a food processor or mini blender and blitz to a paste.
Put the paste into a bowl and using clean hands mix the coconut into the paste.
Serve the coconut sambol alongside the prawn curry.
