A fresh, fiery coconut relish pounded with chili, red onion, lime juice and Maldive fish — the dried, smoked tuna flakes that give Sri Lankan food its distinctive savory depth. Eaten with almost every rice-and-curry meal.
Pound the chili and Maldive fish
Pound the Maldive fish flakes with the chili in a mortar and pestle into a coarse paste.
Mix in the coconut
Add the grated coconut, onion and salt, and pound briefly just to combine without turning the mixture mushy.
2 minFinish with lime
Squeeze in the lime juice just before serving and mix through.
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