Sri Lankan Scrambled Eggs with Coconut Sambol
Pol Sambol is a wonderfully flavoursome Sri Lankan dish prepared with grated coconut and used as an accompaniment to meals. While coconut has a host of health benefits on its own, it gets an extra boost of healthy goodness here with anti-inflammatory ginger, garlic and mustard seeds, all beneficial for supporting digestive health and detoxing your system.
Ingredients 12
Coconut Sambol
80 g shredded coconut, soaked in cold water for 10 minutes, then drained
2 tsp ghee
1 shallot, finely sliced
3 tsp fresh ginger, finely chopped
1 garlic clove, finely chopped
1⁄2 green chilli, thinly sliced
6 curry leaves, dried or fresh
1⁄4 tsp mustard seeds
1 1⁄2 tbsp lime juice, freshly squeezed
sea salt & freshly ground black pepper, to taste
Sri Lankan Scrambled Eggs
2 tbsp ghee
4 free-range eggs, organic, lightly beaten
2 handfuls coriander, large, stems and leaves, roughly chopped
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Method 5
To prepare the coconut sambol, soak the in a bowl of cold water for 10 minutes, then drain well and set aside.
Heat the in a medium frying pan over a medium heat. Add the , and and sauté for 1 minute, or until softened. Add the , and and cook, stirring occasionally, until the seeds begin to pop.
Add the and stir to combine. Cook for 2 minutes, or until heated through. Add the , salt and pepper and stir to combine. Cover the dish to keep warm and set aside.
To Make The Sri Lankan Scrambled Eggs
To make the Sri Lankan scrambled eggs, melt the in a small non-stick saucepan over a low–medium heat. Let the cook for 30 seconds without stirring, or until they begin to set. Cook for another minute, stirring occasionally, until the egg sets in big curds but is still moist.
Add the and the and gently stir through.
The Beauty Chef's tips
CARLA’S TIP: Serve with Turmeric Roti or Prebiotic Superseed Bread.
LOW-FODMAP OPTION Reduce the shredded coconut to 60 g (2 oz/½ cup). Omit the shallot and garlic and use the green part of two spring onions (scallions) instead.
