Spicy Nagoya-style Pol Sambola

Ingredients

In this Nagoya-style adaptation of Pol Sambola, we incorporate Nagoya cuisine's bold flavors and ingredients. The addition of soy sauce and the toasting of grated coconut give this dish a unique twist, enhancing its umami and nutty characteristics. These modifications create a fusion dish that combines the best of Sri Lankan and Nagoya cuisines. We alse have the original recipe for Pol sambola, so you can check it out.

• 2 cups (470ml) grated coconut 2 cups (470ml) grated coconut
• 6 red chili peppers, finely chopped 6 red chili peppers, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 9g, 4g
• Protein: 2g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a dry pan, toast the grated coconut over medium heat until golden brown. Set aside to cool.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat.
3. 3.
   Add the minced garlic and grated ginger to the pan and sauté until fragrant.
4. 4.
   Add the chopped red chili peppers and continue to sauté for another minute.
5. 5.
   Remove the pan from heat and let the mixture cool.
6. 6.
   In a blender or food processor, combine the toasted coconut, sautéed mixture, soy sauce, salt, and sugar.
7. 7.
   Blend until the ingredients are well combined and the mixture has a coarse texture.
8. 8.
   Transfer the Nagoya-style Pol Sambola to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
9. 9.
   Serve as a condiment, dip, or side dish with your favorite Nagoya-inspired meal.

Treat your ingredients with care...

• Grated coconut — Toasting the grated coconut adds a delightful nutty flavor to the dish. Make sure to stir it constantly while toasting to prevent burning.
• Red chili peppers — Adjust the amount of chili peppers according to your spice preference. You can also remove the seeds for a milder heat.

Tips & Tricks

• For an extra kick of flavor, add a squeeze of lime juice to the Nagoya-style Pol Sambola before serving.
• Customize the spiciness by adjusting the amount of red chili peppers to suit your taste.
• This condiment can be stored in an airtight container in the refrigerator for up to a week.
• Experiment with different variations by adding ingredients like lemongrass or cilantro for a refreshing twist.
• Serve alongside grilled meats, stir-fries, or as a topping for sushi rolls to add a burst of flavor.

Serving advice

Serve the Nagoya-style Pol Sambola as a condiment alongside your favorite Nagoya-inspired dishes. It pairs exceptionally well with grilled chicken, steamed rice, or as a spicy dip for tempura.

Presentation advice

Garnish the Nagoya-style Pol Sambola with a sprinkle of toasted sesame seeds and a few fresh cilantro leaves to add visual appeal. Serve it in a small bowl or as a dollop on the side of the main dish for an enticing presentation.