When chilli meets coconut and lemon hits the bowl, something simple turns special. Our Pol (Coconut) Sambol is a wonderfully spiced Sri Lankan relish — bright, fiery, and full of life. (it's vegan too!) It’s beautifully versatile too — try it piled high on crusty bread with soft, drippy eggs for the ultimate comfort sandwich. The spice cuts through the richness, the coconut adds sweetness, and together they make something that feels indulgent but effortless — simple cooking that tastes extraordinary. A tip from one of our regulars: she freezes hers in an ice cube tray to enjoy it in perfect little portions. (Ours never hangs about that long!) __________________________________________________________________ The Spice Profile Chilli – Brings the heat and brightness that wakes up every curry.Packed with capsaicin, known to boost circulation and metabolism. Curry Leaves – Fresh and aromatic — the heartbeat of Sri Lankan cooking.Naturally rich in antioxidants that support digestion and vitality. Garlic – Deep and savoury, adding warmth and balance.A natural immune booster with anti-inflammatory properties. Coconut – Sweet, nutty, and rich in texture — cooling the heat and rounding every bite. A natural source of healthy fats that nourish and energise. ___________________________________________________________________ Shopping List: 1/2 a fresh lemon (for tang), salt to taste To Make: Add 6 tablespoons of hot water, mix well, and heat briefly — up-to 1 min in a hot pan or microwave. Let rest for 10 minutes, then add lemon juice and enjoy. Keeps for 3 days in the fridge or freezes beautifully.
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