Thursday, May 13, 2010

Sambal Anchovies

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

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.

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