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Sri Lankan Coconut Sambol

a spicy coconut condiment to compliment any food.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Condiment
Cuisine: Sri Lankan
Servings: 4


  • 1 tablespoons Maldive fish
  • 2 teaspoons chili flakes
  • ½ teaspoon salt
  • Pinch of sugar
  • 2 tablespoons grated shallot or chopped
  • ½ cup frozen grated coconut defrosted (or freshly grated coconut)


  • In a mortar and pestle, pound fish, chili flakes, salt and sugar until well pounded and fish is quite ground.
  • Add shallot and pound until they soften.
  • Add coconut and pound until the coconut starts to release liquid. Keep on pounding for 5 minutes or more, depending on how wet you prefer your sambol.


More shallots/onions are usually used but mine was adapted due to personal preference.