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–+ servings

Katta Sambal - Maldive Fish and Onion Sambal

katta sambal, the dried fish and onion sambal ready to serve.
Author: Farwin Simaak
This spicy condiment is an essential in Sri Lankan cuisine. Great with Kiribath, rice-based dishes, or roti. Just need 4 ingredients and ready in minutes.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Equipment

  • mortar and pestle

Ingredients
 

  • ½ cup maldive fish
  • ½ cup shallots
  • 1 tbsp chili flakes
  • ½ tsp salt
  • 2 tsp lime juice

Instructions
 

  • If the Maldive fish chips are too large, pound them in a mortar until they’re broken down into smaller pieces.
  • Peel and slice the shallots. It's easier to pound if sliced.
  • Add the sliced shallots to the mortar and pound them until they start to break down. Mix in the chili flakes and continue pounding until the mixturecomes together.
  • Finally, add the salt and lime juice, then pound everything together until it’s well combined. Taste and adjust the seasoning as needed, and your sambal is ready to serve!

Nutrition

Calories: 50 kcal | Total Carbs: 11 g | Protein: 2 g | Fat: 0.4 g | Saturated Fat: 0.1 g | Sodium: 480 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 671 IU | Vitamin C: 6 mg | Calcium: 30 mg | Iron: 1 mg | Net Carbs: 9 g
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Course Condiments
Cuisine Sri Lankan