Use a lemon based creamy dressing to complement the salad.
1 teaspoon black peppercorns
1 tablespoon Maldive fish flakes (see Glossary)
1/2 small red onion, finely chopped
2 teaspoons chilli powder
1 teaspoon hot paprika
1 large fresh coconut, scraped or 100 g
desiccated coconut , combined
with 100 ml water
juice of 1 lime
Place the peppercorns and Maldive fish flakes in a large mortar and grind with a
pestle until a coarse paste forms.
Add the onion, chilli powder and paprika and pound until a coarse paste forms, then add the coconut and pound until thoroughly combined.
Stir in the lime juice, a little at a time so the sambal is not too sour, then season to taste with salt.
Sambal will keep, refrigerated, in an airtight container for up to 5 days.
Recipe provided by Noosa Beach House Peter Kuruvita
Photo Credits: Murdoch Books - Serendip - My Sri Lankan Kitchen