Using a mortar and pestle, crush the dried red chilies, salt, and curry leaves until they are finely ground.
Add the red onion to the mortar and continue to grind until the onions are well incorporated into the chili mixture. Leave the mixture as chunky or smooth as you prefer.
If using Maldive fish flakes, add them to the mixture and grind until everything is well combined.
Finally, stir in the lime juice and add salt to taste.
Serve the katta sambol immediately as a condiment or a side dish. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Ingredients
Directions
Using a mortar and pestle, crush the dried red chilies, salt, and curry leaves until they are finely ground.
Add the red onion to the mortar and continue to grind until the onions are well incorporated into the chili mixture. Leave the mixture as chunky or smooth as you prefer.
If using Maldive fish flakes, add them to the mixture and grind until everything is well combined.
Finally, stir in the lime juice and add salt to taste.
Serve the katta sambol immediately as a condiment or a side dish. Store any leftovers in an airtight container in the refrigerator for up to 1 week.