Pol sambol is the everyday Sri Lankan condiment. Coconut, chilli, onion and lime, made fresh in most kitchens and eaten at more or less every meal. The roasted version takes it darker and nuttier.

Making it properly means scraping a fresh coconut, which most people are not going to do on a Wednesday. Derana have handled that part.

Serve it with rice and curry, alongside hoppers, or spread on bread with a little butter. It is dry rather than saucy, so treat it as a side rather than a sauce, and expect a decent kick of chilli.

Available at Curry Corner in North Melbourne.