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Coconut sambol

Prepare: less than 30 mins
Cook: no cooking required
Serve: Serves 2
Dietary: Dairy-free Egg-free Pregnancy-friendly Vegan Vegetarian

This spicy coconut side dish is great with a curry or poppadoms.

By Cynthia Shanmugalingam

From Saturday Kitchen

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.