Sambols are traditional accompaniments of curry serve 1 or all of them. They are often served in small dishes. For serving 10-12 people, double the quantities of ingredients are used here.
Half a lemon should yield at least 1 table-spoon of juice.
serves 5 - 6
200 g (8 oz) tomatoes, skinned and chopped
2 tablespoons coconut milk (water and desiccated coconut)
1 green chilli, deseeded and sliced
1 large onion, sliced
juice of 1/2 lemon
1/2 cucumber, thinly sliced
50 g (2 oz) desiccated coconut
2 tablespoons hot water
pinch of chilli powder
1. Make the tomato sambol: put the tomatoes into a bowl and stir in half the coconut milk, half the chilli and one-third of the onion. Mix well, then add 1/2 teaspoon lemon juice and season to taste with salt.
2. Make the cucumber sambol: arrange the cucumber slices in a shallow dish and sprinkle with salt. Leave for 30 minutes.
3. Meanwhile, make the coconut sambol: put coconut in bowl, pour over hot water and leave 15 minutes. Stir in chilli powder, one third of onion and 1/2 teaspoon lemon juice. Season with salt.
4. Rinse and pat the cucumber dry and transfer to a bowl. Mix in the remaining coconut milk, lemon juice and almost all remaining green chilli and onion. Season with salt.
5. Transfer sambols to individual dishes; garnish with onion and chilli rings and more chilli powder.
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