Katta Sambol (Sri Lankan Chili and Maldive Fish Condiment)
Prep 10 min Total 10 min
Katta Sambol (Sri Lankan Chili and Maldive Fish Condiment) - kvalifood.com
A fiery Sri Lankan condiment of dried red chili flakes, Maldive fish (umbalakada), onion, lime juice, and salt, pounded together in a mortar. The name “katta” means something that bites or stings. Coarser than a paste – it should have visible texture. Served with kiribath, hoppers, and pol roti.
Makes 4 servings
Ingredients
- 3 tbsp dried red chili flakes
- 1 tbsp chili powder (optional, for extra color)
- 100 g Maldive fish chips
- 2 large onions (or 15 small red shallots), finely chopped
- 1-2 limes, juice of
- 1 tsp salt
Directions
Pound the Maldive fish chips in a mortar until broken down into smaller pieces.
Add the chili flakes, chili powder (if using), and salt. Pound until roughly combined.
Add the chopped onions and pound briefly – you want visible pieces, not a smooth paste.
Squeeze in lime juice and mix through. Taste and adjust salt, chili, and lime.
Serve at room temperature.
Notes
Maldive fish (umbalakada) is the ingredient that distinguishes katta sambol from lunu miris. It adds deep umami.
Use a mortar and pestle (miris gala) or food processor on pulse.
Consume the same day. Do not reheat – lime juice turns bitter when heated.
See Also
Lunu Miris (Sri Lankan Chili-Onion Sambal)
Gotukola Sambol (Pennywort Salad)
