Coconut Pol Sambal Recipe with Hello Pure Organic Desiccated Coconut

POL SAMBAL (Scroll down for recipe)

Sri Lanka’s favourite sambal is great with everything and is served with nearly every meal, including breakfast, when it is eaten with egg hoppers and kiri bath. It's especially delicious when paired with a snapper curry or served on hot crusty bread.

" As a child in Sri Lanka, we lived next door to a bakery and I would love putting spoonfuls of pol sambal on hot crusty bread.
When we first arrived in Australia in 1979 it was very hard to get a fresh coconut so my Dad would reconstitute desiccated coconut with some warm water, and it worked a treat.
With the quality of Hello Pure Desiccated Coconut, I happily use this method in all my kitchens. Make this recipe Vegan by simply leaving out the Maldive Fish, and feel free to adjust the heat by putting less or more chilli. In Sri Lanka we like it hot! “

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INGREDIENTS
I pack Hello Pure Desiccated Coconut
1 cup hot water
2 tbs whole black pepper corns
1 tbs chilli powder
1/2 tbs chilli flakes
1 tsp salt
1 small red onion
1tbs Maldive fish (Remove for Vegan option)
Juice of 1 large lime
30 fried curry leaves

METHOD
Pour the water onto the coconut and allow to rehydrate for 1/2 hour
Grind the black pepper, maldive fish to a coarse texture
Add onion and grind again, add chilli powder amd flakes and crush
Add salt and crush to a coarse texture.
Add half of the fried curry leaves
Add half of the coconut and mix well.
Transfer the mixture into a bowl containing the remaining coconut and mix really well with your hands.
Check for seasoning and add lime juice.
Serve with the remaining curry leaves on top.