Condiment
Katta Sambol with Maldive Fish (Spicy Coconut Sambal)
Original name: Katta Sambol with Maldive Fish
About this dish
A fiery Sri Lankan sambol made with fresh coconut, red chili, lime, and umami-packed Maldive fish. This condiment is a staple on any rice and curry plate, bringing heat and crunch.
Follow my Chinese-style precision for perfect texture and balance.
Ingredients
UK and US measurements are both included for every recipe.
fresh coconut, finely grated
fruit1 cup (100 g)
Imperial measurement: 1 scant cup
Maldive fish (dried tuna flakes)
protein2 tablespoons (15 g)
Imperial measurement: 2 tablespoons
red onion, finely chopped
vegetable1 small (50 g)
Imperial measurement: 1 small
bird's eye chilies, minced (or dried red chilies, crushed)
spice3 to 5 chilies (adjust to taste)
fresh lime juice
liquid2 tablespoons (30 ml)
Imperial measurement: 2 tablespoons
salt
seasoning1/2 teaspoon (3 g)
Imperial measurement: 1/2 teaspoon
Method
Grate the coconut
5 minutesIf using whole coconut, crack and peel, then grate finely. For convenience, use frozen grated coconut thawed or fresh grated coconut from a store. Squeeze out excess moisture if present.
Toast Maldive fish
5 minutesDry roast the Maldive fish in a small pan over medium heat for 2-3 minutes until fragrant. Do not burn. Let cool, then crumble into fine flakes using your fingers or a mortar.
Prepare the sambol
3 minutesIn a mixing bowl, combine grated coconut, crumbled Maldive fish, chopped red onion, minced bird's eye chilies, lime juice, and salt. Mix thoroughly with a spoon or your hands.
Taste and adjust
2 minutesTaste and adjust seasoning: add more lime juice for tang, more chilies for heat, or salt for depth. Serve immediately with rice, hoppers, or flatbread.
Equipment
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Nutrition facts
Tips
- Use fresh coconut for the best texture, frozen is a good substitute, just defrost and drain excess liquid.
- If Maldive fish isn't available, substitute with dried bonito flakes but note the flavor change.
- Prepare this sambol just before serving to keep the coconut crisp and vibrant.
- Adjust chili quantity based on your heat tolerance—start with 3 bird's eye chilies for medium spice.
Serving suggestions
- Perfect alongside rice and curry, string hoppers, roti, or as a condiment for grilled meats.
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Recipe by
Lin Zhao
Specialises in Chinese cuisineLin Chen makes hand-pulled noodles while blindfolded. It's a party trick that also feeds people.
Describe yourself in three words: Show-off, fun, stretchy.