How to make pol sambol

Considered by many to be Sri Lanka's national dish, this coconut-laden accompaniment is a flavourful yet simple recipe to add to your repertoire. A little bit sour, a little but spicy and naturally sweet 0 a spoonful sitting a top just-fried roti makes for a harmonious bite. Pol sambol can be consumed in countless ways. Add a spoonful to curries for some extra tang or bring a spicy kick to eggs on toast.

To make roti, combine 40gm desiccated coconut with 1 tbsp warm water in a large bowl. Stand for 5 minutes. Add remaining 1 finely chopped red shallot to coconut mixture with 300gm plain flour, 1 tbsp finely chopped curry leaves, 1 finely chopped long green chilli and 1 tsp fine sea salt; stir until well combined.

Gradually add 170ml water; knead dough lightly until smooth and shape into a ball. Dough should be soft but not too sticky; stand for 15 minutes.

Meanwhile, to make pol sambol, combine 15gm Maldive fish flakes with 110gm fresh grated coconut, 100gm roughly chopped cherry tomatoes, 3 small red shallots sliced on a mandolin, 1 thinly sliced long green chilli, 2 tbsp finely chopped coriander, 1 ½ tbsp lime juice, 2 tsp chilli powder and 1 tsp sweet paprika in a medium bowl. Season to taste and toss well to combine.

On a lightly floured work surface, roll dough into a rectangle roughly 30cm x 40cm and 1mm thick. Roll up tightly from short side; cut into 8 even pieces.

One by one, place a piece of dough cut-side down onto baking paper and flatten with the palm of your hand. Top with a sheet of baking paper and roll into a 5mm thick, rough oval. Transfer to a line tray and repeat with remaining dough (makes 8).

Heat 2 tbsp coconut oil in a large frying pan over medium-high heat. Cook roti into two batches until lightly golden (2-3 minutes each side). Repeat with 2 tbsp coconut oil and roti. Serve roti warm with pol sambol and lime wedges. Top with fried curry leaves.