Guest Recipe
Prakash K Sivanathan Niranjala M Ellawala
CARROT SAMBOL Spicy carrot relish
INGREDIENTS
DIRECTIONS
• 3 medium carrots, grated (shredded) • 1 medium red onion, finely sliced • 1 green chilli, deseeded and finely chopped • 1 medium tomato, finely chopped • 2 tbsp freshly grated or desiccated (shredded) coconut • 1 tsp ground black pepper • 1 tsp Maldive fish
1. Put the grated (shredded) carrot into a bowl. 2. Add the onion, green chilli, tomato, coconut, pepper, Maldive fish (if using), lime juice and salt. 3. Mix it all together well. 4. Taste for salt and lime and serve.
(optional) • juice of ½ lime • ½ tsp salt
Prakash and Niranjala opened the Elephant Walk restaurant in London in 2004. It won the coveted Cobra Good Curry Guide Award in 2006 for the best Sri Lankan Restaurant in the UK and became much celebrated in a city where authentic Sri Lankan food was very hard to come by. Prakash and Niranjala retired from the restaurant in 2013, but their passion for the food of their country is as strong as ever, and they continue to pass on their knowledge to others.
Variation: For Beetroot (Beet) Sambol, follow the method for Carrot Sambol, but use beetroot instead of carrot and exclude the coconut. Sri Lanka: The Cookbook by Prakash K Sivanathan and Niranjala M Ellawala ISBN-10: 0711238588 ISBN-13: 978-0711238589
Tel. 01308 423031 The Marshwood Vale Magazine August 2 2020 37
