Pol sambol (by Nadesan from Beregala)

1 and 1/2 cups grated coconut (using a wooden bench type coconut scraper [hiramaney]

1 large onion finely sliced

1 green chili, finely sliced

1 tablespoon finely shredded Maldive fish

1⁄2 teaspoon pepper powder

1⁄2 teaspoon salt powder

1 1⁄2 teaspoons chili powder

Juice of 1 lime

Put all ingredients in a bowl and mix well with fingers. Serve

Pol Sambol and Pol Mallung: A Collection of Recipes from Kitchens Across the Island by Ayseha Abdur-Rahman.