Sambol

Method

Combine the grated fresh coconut with finely chopped red onion and sliced red chillies in a mixing bowl. Add the lime juice, salt, and chopped curry leaves, stirring well to combine all ingredients evenly. If using dried Maldive fish, pound it finely and fold into the mixture for authentic flavour and umami depth. Taste and adjust the salt and lime juice to your preference, ensuring a balance between heat, acidity, and salinity. Serve immediately as a fresh accompaniment to curry, rice, or grilled fish, or cover and refrigerate for up to one day.