Coconut sambal with naan

Paul Merrett makes a traditional Sri Lankan spicy and aromatic paste with coconut, chilli and lime, perfect for dunking your naan in
By Paul Merrett
Coconut sambal with naan
  • Rating:
  • Serves: 4
  • Prep Time: 15 minutes
  • Effort: easy


  • 1 tsp black peppercorns
  • 1 tbsp maldive fish flakes, or sea salt
  • 1/2 small red onion, finely chopped
  • 1-2 tsp chilli powder
  • 1/2-1 tsp paprika
  • 1 coconut, grated
  • 1 lime, juice
  • naan breads, shop bought

Tips and Suggestions

Coconut graters are cheap and effective tools for preparing this recipe get hold of them online or in Asian cooking supply shops.

Paul Merrett uses shop-bought naan bread or pops down to his local Sri Lankan restaurant and buys some of theirs.


1. In a pestle and mortar make a paste with peppercorns and fish flakes. Add onion, garlic, chilli and paprika and pound some more with a pinch of salt.

2. Add coconut and mix until combined. Add lime and salt to taste. Serve with curries and naan bread on the side.

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