Pol Sambol

Ingredients

• 1 cups Fresh Coconut
• 1.5 tbsp Maldive Fish Flakes
• 1 pcs Red Onion
• 1 tsp Red Chili Powder
• 1 pcs Lime
• 0.75 tsp Kosher Salt

Method

1. Thinly slice {red_onion} so it pounds evenly into the relish and releases its juices quickly.
2. Warm a dry small skillet over medium heat and toast {fresh_coconut} for a brief moment, stirring constantly for fragrance without drying it out; this keeps the sambol moist but deepens the aroma.
3. In a mortar, pound {red_onion} with {kosher_salt} until slightly broken down, then add {red_chili_powder} and {maldive_fish_flakes} and pound until aromatic. Add {fresh_coconut} and pound just enough to clump, then squeeze in {lime}. Taste and adjust with more {kosher_salt} for a bright, hot, savory balance.