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Coconut sambal

Tom Parker Bowles from Market Kitchen
This potent relish from Tom Parker Bowles can be stirred through rice to create a lively accompaniment to meat or fish

Coconut sambal

Method

1. Put the coconut, chilli and salt in a blender and pulse until roughly chopped.

2. Heat the oil in a frying pan. Add the shallots and cook for 2-3 minutes or until softened. Add the mustard seeds and cook until they start to pop. Stir in the coconut mixture.

3. Remove the frying pan from the heat and stir in the lemon juice.

4. Mix the sambal with steamed rice and serve.

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Serves: 4, as a side dish

Prep: 5 min
Cook: 10 min

Ingredients
1/4 Coconut, roughly chopped
4 green chillies, roughly chopped
1/2 tsp Salt
1 tbsp sunflower oil
3 Shallots, finely diced
1 tsp Mustard seeds
1/2 lemon, juiced
steamed rice, to serve