Cynthia Shanmugalingam's Fresh Pineapple Sambol recipe
Fresh Pineapple Sambol recipe by Cynthia Shanmugalingam
"Fresh and light in Sri Lanka, this is frequently an accompaniment to something rich like fried rice. I like it as a tart, sweet salad sambol that is a perfect pairing with pork, beef or potato. Warning: pineapple numbs. Your tongue bounces back quickly enough, but I find the sensation dangerous and exciting: pleasure and punishment in equal measure. The feeling comes from an enzyme called bromelain that breaks down the proteins on the surface of your lips and tongue, leaving a sort of gentle fizzing sensation. This sambol really lets that quality sing, combining fresh, juicy pineapple with freshly grated coconut, raw shallot or red onion for sharpness, generous lime juice, curry leaves and chilli flakes."
Rambutan: Recipes from Sri Lanka by Cynthia Shanmugalingam, published by Bloomsbury Publishing. Photography ©Alex Lau
Ingredients
Serves 2–4
1 medium-sized fresh pineapple (approx. 500g)
3–4 shallots or 1 medium red onion
10 fresh curry leaves
50g freshly grated coconut
Juice of 1 lime
2 tsp chilli flakes
1 tsp salt, or to taste
Optional: A generous pinch of Maldive fish flakes
How to Make
STEP 1
Peel and slice the pineapple into chunks, discarding the core. Peel and finely slice the shallots or red onion. Very finely slice the curry leaves.
STEP 2
Just before serving, mix together all the ingredients in a bowl.