Instructions: This recipe originally from Sri Lanka makes a wonderful accompaniment to almost any curry. It should be served chilled which makes a nice contrast to the hot curry. It is meant to be quite spicy and a little of it goes a long way but you can cut down on the chilli powder if you want it a bit more tame.

First peel the onion then grate it quite finely into a mixing bowl.

Add the grated coconut and combine it well with the onion.

Now add the rest of the ingredients and blend them in thoroughly if you possess a liquidiser or food processor that will do the job beautifully.

Cover the bowl with foil or clingfilm then chill the sambal in the refrigerator until ready to serve.

Transfer to a serving bowl so that everyone can help themselves.

Serves 6 8 as an accompaniment

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.