Ikan Bilis Sambal (Nethili Karuvadu Sambal)
Ikan Bilis Sambal is a Malaysian cuisine which is also known as anchovy- a salted dried small fish. Normally Ikan Bilis Sambal is served as condiments along with fried eggs, peanuts and coconut rice wrapped in banana leaves which common eaten by the local Malays for breakfast is known as Nasi Lemak- a traditional cuisine of the Malaysians. One of my favorite and a popular recipe. Today I’m sharing the recipe of Ikan Bilis Sambal only as to prepare the coconut rice I need pandan leaves which was not available in the Asian store in my place for a long time. In Tamil is known as Nethili karuvadu.
Serving size: 4
For the Sambal Paste:
1 chopped onions
2 chopped tomatoes
1 red bell pepper
10 dried chillies (soaked in hot water for 1hr)
2tbsp crushed chillie flasks
5 garlic cloves
A small ginger
1tbsp tomato paste
1tsp shrimp paste (optional)
1tsp grounded anchovy (fry dried anchovy in 2tbsp oil and grinded it)
3tbsp lime juice
Coat a frying pan with 2tbsp oil and roast all the above mention ingredient and grind to a smooth paste once cooled-keep aside.
1 packet Ikan Bilis (Anchovy)
1 cup finely chopped onions
1 cup finely chopped tomatoes
Coat a frying pan with 6tbsp oil and shallow fry the ikan bilis and keep aside. Don't over fry them just half cooked.
In the same pan add chopped onions and tomatoes. Saute till they become tender. Pour in the blend sambal paste and fried ikan bilis.
Once the oil starts to separates from the sambal adjust the level of salt and remove from flame. Serve with white steaming rice.