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David’s sambal
Serves For 4 as part of a larger meal, or for 2 on its own Starters and mains
Ingredients
- ½tsp cumin seeds
- 1 fresh coconut
- 150g tomatoes
- 1 piece fresh root ginger, peeled, cut into 4-5 thin slices, then finely chopped
- 2-4 fresh chillies, finely chopped
- 2-4 fresh chillies, finely chopped
- 1 under-ripe mango (optional)
- 1-2 fresh limes
- 1tbsp fresh coriander leaves, picked from stems
- roti bread, to serve (optional)
Method
Dry roast the cumin seeds in a pan until they release their aroma, then grind them in a pestle and mortar. Set aside.
Stick a skewer into the three holes at the base of the coconut and drain the juice into a bowl. This can be kept to make dal, which is ideal to eat with the sambal. Then, using a hammer, crack open the coconut, breaking it into pieces. Wipe off any stray bits of shell with a cloth and grate the coconut flesh using the coarsest part of the grater. The fine part will make the texture too mushy. You may not need to use the whole coconut.
Slice the tomatoes into tiny cubes and remove any excess juice, then add to the grated coconut and combine very carefully, to avoid creating a mush. Next, add the ginger, chillies, roasted cumin and cayenne.
Halve the mango, if using, and remove the skin. Take out the stone and then cut the fruit into matchsticks. Add these to the coconut. Cut the lime(s) in half and squeeze the juice over the mango, according to taste.
Chop the coriander leaves and add them to the mixture, season with salt and pepper and serve, ideally with a freshly prepared roti.
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