Pol Sambol

I've been busy this week. Our HHE arrived. That is another post all together.  It's been a week full of face palms (why did we bring this) and a realization that we have too much stuff! I did, however take a break from all the crazy to make this amazing coconut dish. I discovered it at a friend's house.  Her housekeeper taught her how to make it, and it was amazing! We had it on top of grilled tuna...no.words. I posted this picture on Instagram and had several people message me for the recipe. I thought today, I would share the recipe for Pol Sambol.

First, I will explain that a Sambol is a spicy condiment used in South Asia. There are different Sambols, like onion or chili.  It can accompany curries, rice, anything. As I said earlier, we love it atop seafood!  Well, what do you think? Want to give it a try?

Here is the recipe:
1kg fresh grated coconut
1 small onion (the onions here are more like shallots - so you may want to use that_
2 green chiles
4 cloves garlic
2 limes - squeezed
1-2 tsp chili powder
1 tsp maldive fish
salt to taste

Puree the onion, garlic, and chiles in a food processor. (Think salsa) You add all the ingredients to the coconut, and mix - preferably with your hands. It gets it evenly mixed in and gives you the pretty orange color.  My friend made it using black pepper instead of the green chiles.  I will do that next time.  The black pepper here is amazing.  I have no idea why... that is another blog, I guess.

Anyway, it was amazing, and I plan to enjoy it again tonight on these amazing yellowfin tuna steaks that Erik picked up at the seafood market yesterday.  They've been marinating in lemon, olive oil, salt, garlic and pepper all night. Going to be good.

If you give the sambol a try, I would love to hear your thoughts.

Happy Eating!
Jennifer