100g deep-fried anchovies 3 bombay onions, halved and shredded 1/2 cup oil 80g shallots 2 cloves garlic 20g tamarind pulp mixed with 220ml water
Ingredients A (mixed) 3 tbsp chilli paste 1 tsp shrimp base granules (belacan) 1 tsp curry powder mixed with a little water into a thick paste
Seasoning 50g soft brown sugar 50g sugar 1-1 1/2 tsp salt or to taste
Grind shallots and garlic together. Heat oil and fry the ground mixture until fragrant. Add chilli paste mixture. Stir fry until aromatic. Add onion, tamarind juice and seasoning. Simmer for 5-10 minutes until gravy is thick. Put in prefried anchovies to mix.