Nethili sambal is really a Malaysian Dish. I sampled it within my office canteen and immediately fell deeply in love with the hot dry fish curry. It's mostly much like our, nethili thokku or nethili pirattal however it has its own unique taste whenever we add some belecan paste (a paste created using shrimps - first got it from shen siong supermarket).
- Nethili karuvadu / Anchovies (dry fish) - 1/2 kg
- Onion - 2 (cut lengthwise)
- Tomato - 1 (small)
- Belacan paste - two to three teaspoon
- Dry Red Chillies - 3
- Garlic clove - 4 flakes (chopped finely)
- Oil - 3 teaspoon
- Chilli powder - 1 teaspoon (optional)
- Coriander powder - 1/4 teaspoon (optional)
- Salt - according to taste
- Turmeric powder - 2 pinches (optional)
- Curry leaves - couple of
- Coriander leaves - couple of
- Water - as needed (optional)
- Wash the anchovies nicely and permit to soak for 15 min a minimum of.
- Soak the dry chillies in serious trouble.
- Filter water completely, and blend the chilli powder, turmeric, little salt and coriander powder and permit the marination for an additional 10 min.
- In the meantime, create a paste using the dry chillies and tomato and ready.
- Now adding 1 teaspoon of oil, fry the anchovies nicely until crispy and aside.
- Inside a pan, add oil, onion and curry leaves and fry them until light brown color.
- Add some belacan paste and garlic clove and saute well, up until the aroma comes.
- Now add some fried anchovies and chilli paste.
- As needed sprinkle little quantity of water.
- Look for the seasoning and turn off the stove.
- Garnish with coriander leaves and server this famous malaysian dish with roti, chappathi or plain white-colored grain.
Note:
The particular recipe, do not let the marination of chilli powder, turmeric powder, coriander powder (my mother mixed it without my understanding)