Coconut Sambol This is really good with fresh coconut, if you can get one. Not owning a coconut scraper, I remove the flesh from the coconut, cut off the brown skin, then put the flesh through the blender to get the same effect. Maldive Fish is a form of salted, dried, pounded tuna used a condiment. Similar texture to bacon chips, but a unique flavour. You don't need it, but try to get it. It really gives a traditional flavour. 2 cups scraped, fresh coconut or desiccated coconut (add 1/4 cup warm water and mix well to moisten desiccated coconut) 2 small pearl onions or shallots, sliced 2 small green chillies, sliced 1 clove garlic, sliced 1 tsp salt 1-2 tsp maldive fish 1 medium lime, juiced heat a small amount of oil in a pan and sweat onion and garlic until soft. Put onion, chillies, garlic, salt, chilli powder and Maldive fish in a blender and blend until smooth, then add coconut. Continue to grind until the coconut turns evenly red and all ingredients are well mixed. (This can also be done with hands). Add half lime juice. Taste and adjust salt and lime. Serve with rice and curries _____________________________________________________ Tara Deen Phone: 61-2-9351 4271 School of Geosciences Fax: 61-2-9351 0184 Building FO5 Mobile: 061 410 538 655 University of Sydney NSW 2006 email: tara@es.usyd.edu.au AUSTRALIA http://www.es.usyd.edu.au/geology/people/postgrad/Tara/tara.htm ______________________________________________________ From: Tara Deen To: chile-heads@globalgarden.com Date: Thu, 24 May 2001 15:05:40 +1000