Coconut sambal with red chilli
Ramona's Cuisine
Ramona's Cuisine

Coconut sambal with red chilli

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  • 1 coconut fresh, shredded/scraped or grated
  • 1 lemon or 2 limes
  • 4-15 red chilies dry and toasted
  • 1 Salt
  • Pepper
  • 4 shallots
  • 1 handful of curry leaves fresh


    1. Shred the coconut and the best tool it’s using a coconut shredder but if you don't have that you can grate it on the small grater or use a food processor to get it to a gritty couscous size and texture.
    2. Toast the red chillies for 1-2 min tossing them in a pan over medium heat. I do not add any oil but feel free to do so if you wish.
    3. Whizz the toasted chillies into a food processor. These should be done separately while nice and dry so they don’t get moist with the other ingredients.
    4. Peel and chop the shallots roughy and add together with the curry leaves to the toasted whizzed already red chillies in the food processor. Give these a good whizz until they get to a gritty texture and the size of a fine couscous.
    5. Into a larger bowl bring all the ingredients together and mix well, add the lemon juice, the salt and some freshly ground pepper to taste. Some add sugar, 1 teaspoon or so, but I never do. I do not find that necessary.


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