Fresh coconut sambal

Fresh coconut sambal

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  • 6
  • Carb Conscious Fat conscious
  • 20 minutes
  • 10 minutes


  • 1 T sunflower oil
  • 8 curry leaves
  • 2 red chillies
  • 2 green chillies
  • 3 cloves garlic, finely chopped
  • 1/2 red onion, roughly chopped
  • 1 T tamarind paste
  • sea salt and freshly ground black pepper, to taste
  • 1/2 fresh coconut, grated
  • salt, to taste

Cooking Instructions

Heat the oil in a pan over a medium heat. Cook the curry leaves and chillies for 2–3 minutes.

Add the garlic and onion and cook until soft. Transfer to a food processor, add the tamarind paste and black pepper, and blend until coarse.

Toss with the coconut and season with salt before serving.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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