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. CARLA’S TIP You can also swap the turmeric roti for Prebiotic Superseed Bread. LOW-FODMAP OPTION Reduce the shredded coconut to 60 g (2 oz/¾ cup). Omit the shallot and garlic and use the green part of two spring onions (scallions) instead.

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Step 1

To prepare the coconut sambol, soak the coconut in a bowl of cold water for 10 minutes, then drain and set aside.

Step 2

Heat the ghee in a medium frying pan over a medium heat. Add the shallot, ginger and garlic and sauté for 1 minute, or until softened. Add the chilli, curry leaves and mustard seeds and cook, stirring occasionally, until the seeds begin to pop. Add the coconut and stir to combine. Cook for 2 minutes, or until heated through. Add the lime juice, salt and pepper and stir to combine. Cover the dish to keep warm and set aside.

Step 3

To make the Sri Lankan scrambled eggs, melt the ghee in a small non-stick saucepan over a low–medium heat. Let the eggs 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 coconut sambol and the coriander and gently stir through.Serve with Turmeric Roti.