Name: Coconut sambal
Total time: 15 min
Yield: Serves 4
Ingredients: 1 tsp whole black peppercorns; 1 tsp Maldive fish flakes; ½ small red onion, finely chopped; 2 tsp chilli powder; 1 tsp hot paprika; 1 large fresh coconut, flesh grated, or 100g desiccated coconut combined with 100ml water; 1 lime, juiced

1 tsp whole black peppercorns
1 tsp Maldive fish flakes
½ small red onion
finely chopped
2 tsp chilli powder
1 tsp hot paprika
1 large fresh coconut
flesh grated, or 100g desiccated coconut combined with 100ml water
1 lime
juiced

Method

step 1
Grind the peppercorns and fish flakes together with a large pestle and mortar until a coarse paste forms. Add the onion, chilli and paprika and pound until combined, then add the coconut and pound again until thoroughly mixed.
step 2
Stir in the lime juice, a little at a time, so the sambal is not too sour, then season to taste with salt. The sambal will keep refrigerated in an airtight container for five days.