SAMBAL IKAN BILIS (spicy fried dried anchovies gravy)

-


SAMBAL IKAN BILIS (Spicy fried dried anchovies gravy)

1.100 gram peeled ikan bilis (dried anchovies) 
2. 4 shallots chopped
3. ginger garlic paste 1 tbsp.
4. Tamarind 1 tbsp. (soaked in 1/2 cup hot water to extract the juice)
5. Babas Chili powder
6. Turmeric powder 1/2 tsp
7. Curry leaves 1 sprig
8. Mustard seed 1/2 tsp
9. Cumin seed 1/2 tsp
10. Pepper 1/2 tsp
11. Green chili 3 slit
12. Tomato 1 chopped
13. Salt to taste
14. Sugar (optional)
15. 1/2 cup hot water

Preparations

1. Fry ikan bilis until crispy in low heat (dried anchovies) . Sieve the fried ikan bilis (anchovies) and save the remaining oil.
2. Heat up the oil (use back the remaining oil), add mustard seed, cumin seed and pepper stir for 1 minute.
3. Add shallots, curry leaves and green chilies and saute till shallots become golden brown.
4. Add ginger garlic paste and saute till raw smell goes off.
5. Add tomatoes, salt and mix with the ingredient. Cover the lid. Once tomato become soft and mushy add Babas chili powder , turmeric powder and roast for 3 to 2 minutes. Add hot water and cover lid for 15 to 20 minutes with low heat.
6. Add tamarind juice and stir well. cover lid and let it simmer for another 10 minutes. 
7. Add fried ikan bilis (anchovies) and mix well. Add sugar (optional).
8. Serve with hot rice or chappati.

Tips
1. If you do not have Babas chili powder. You can make your own chili paste. Below are the method to make home made chili paste.
2. Grind onion and garlic well and keep aside. 
3. Grind thai chili and dry chili together. Add oil (optional) and set aside.
4. Heat wok on a low heat add grinded onion and garlic paste and keep stirring  to ensure it doesn't stick on the wok. Stir until onion become golden brown and caramelized.
5. Add in the grinded chilies. Keep stirring with low medium heat until the gravy dries up.
7. When the oil surfaced or separates from the gravy add tomato paste and stir for 2 minutes or until tomato get mushy. Add hot water.

By following this steps you can skip step no.5 only.


Comments

  1. Unknown15 April 2020 at 09:17

    Hi.. How much of babas chili powder?

    ReplyDelete
  2. sue8 November 2021 at 16:30

    Oh sorry missed that part. Usually 1 1/2 tbsp.

    ReplyDelete

Post a Comment

Popular posts from this blog

CHICKEN PERATAL (dry chicken curry)

-
Image
CHICKEN PERATAL   Dry chicken curry Ingredients 1. Chicken 1 kg 2. Red chili powder 2 tbsp. 3. Turmeric powder 1/2 tsp 4. King Curry powder 11/2 tbsp. 5. Babas Meat curry powder 1tbsp 6. Coriander powder 1tsp 7. Garam Masala powder 1 tsp 8. Green chilies 7 slit 9. Ginger garlic paste 1 tbsp. 10. Curry leave 1 sprig 11. Clove 3 12. Cumin seeds 1tsp 13. Fennel seeds 1tsp 14. Cinnamon stick 1/2 inch 14. Pepper powder 1tsp 15. Tomato 1 medium chopped 16. Vinegar 1tsp 17. Shallot chopped 3 18. Lemon juice 1 tbsp. 19. Oil Preparations 1. Wash the chicken clean and marinate with vinegar, salt, turmeric, babas meat curry powder and set aside. 2. Heat oil in wok. Splutter cumin seeds, fennel seeds, clove, pepper and cinnamon stick. 3. Add shallots, curry leaves, green chilies and saute until shallot turns golden brown. 4. Add ginger garlic paste and saute again until the raw smell goes off. 5. Add tomatos, salt and saute well. Cl
Read more

PAYATHAM PARUPPU URUNDAI whole green gram cooked with cardamom, non-centrifugal cand sugar, coconut and mung bean

-
Image
PAYATHAM PARUPPU URUNDAI/ SUZHIYAN  Whole green gram cooked and ground together with cardamom, jaggery (non-centrifugal cane sugar), coconut and mung bean to form a sweet balls. This recipe is also know as Payaru Urundai/ Suzhiyan / Suzhiyam/ Sukhiyan /Sugiyan. I learn this recipe from my mom Sarojini. Mung bean is very healthy and nutritional. It is a perfect and healthy snack for both kids and adults. Mung beans are commonly used in various cuisines across Asia. Ingredients Batter 1. Wheat flour 100 grams 2. Turmeric powder (optional) 3. Salt to taste 4. Water Fillings 1. Mung bean 125 grams 2. Green gram 125 grams 3.  Jaggery 125 grams 4. Coconut 100 grams 5. 1tsp cardamom powder Preparations 1. Boil moong dhal, green gram separately with water until cooked and set aside.  2. In a separate pot bring 1 cup of water to boil and add jaggery. Let it dissolve completely. 3. Add cooked moong dhal, green gram, coconut, cardamom powder and
Read more