Samphire and sea beet sambol
- Preparation and cooking time
- Total time
- Easy
- Serves 2 as a side
Skip to ingredients
Ingredients
- 2 tsp dried chilli flakes
- ½-1 lime, juiced
- 5-6 curry leaves
- 2 round shallots, peeled and roughly chopped
- 50g fresh coconut, finely grated (or defrosted frozen grated coconut)
- a small handful samphire
- a small handful sea beets, roughly chopped
- 1 green chilli, roughly chopped (optional)
- 1 small carrot, grated
- roughly chopped to make 2 tbsp coriander leaves
- ground to make ½ tsp black peppercorns
Method
- STEP 1
Use a large pestle and mortar to thoroughly bash ½ tsp of salt and the chilli flakes, adding a little squeeze of lime juice. Once the chilli flakes have turned into a bright red powder, add the curry leaves and shallots, and pound a few times to break them up and release their juices – you just want to bruise them, as opposed to turning them into a paste.
- STEP 2
Add the coconut and the juice of half a lime. Pound a few more times to bruise the coconut, then stir everything together.
- STEP 3
Tip the mixture into a medium bowl, add the remaining ingredients and stir to combine. Check for seasoning and add more salt or lime juice, if you like. This sambol is best enjoyed at room temperature or slightly chilled. It will keep for up to 3 hours but is best assembled at the last minute and eaten fresh.
