Thursday, July 4, 2013

Guest Blog: Yummy Fish Sambal

Hi there, The Sudden Cook readers! I'm Tanuja from Peonies and Pancakes and am so pleased to be guest blogging here. Like you, I’ve tried many recipes from this site and now, I’m really excited to be sharing one of my own.

My family and I are passionate about having home-cooked dinners. Usually, this consists of something simple like stir fried veggies or noodles but when I have some time to spend in the kitchen, I love whipping up a dish slightly more extravagant. Lately, that dish has been a delicious ‘fish sambal’. I’ve always had a love affair with this spicy dish yet never considered making it myself – it just looked too complicated –until my mom-in-law taught me how. Don’t let the long list of ingredients put you off. It’s definitely worth the extra trouble and will turn out perfect each time – a testament to the recipe! I hope you enjoy it as much as we do.

One more note: Make this when you have guests coming over and you’re sure to impress.



5 medium-sized slices of fresh tenggiri
½ teaspoon turmeric powder
1 teaspoon fenugreek seeds
1 potato cut in 1-inch squares
1 large onion, sliced
5 garlic cloves
1 inch ginger
2 tablespoon chilli paste/boh
3 stalks curry leaves
2 stalks lemongrass, cut into 1 inch length pieces or left whole, slightly crushed
1 tomato, cut into wedge
1 tsp tamarind paste
1 tsp brown sugar
1 cup coconut milk
1 cup water
Salt, to taste
Cooking oil


Step 1: Rub fish slices with turmeric powder and allow to marinate for 10 min. Heat oil in a wok and deep-fry the fish slices until golden. Set aside on paper towels.

Step 2: Add the fenugreek seeds, curry leaves and lemongrass into the same oil (although you may have to remove some). Stir for a min.

Step 3Next, add the sliced onion, potato and tomato. Stir for 3 min, until fragrant.

Step 4: Add the ginger & garlic paste as well as the chilli paste/boh. Continue stirring for another 5 -7 min, making sure that the chilli paste is cooked properly.

Step 5: Stir in the water, coconut milk, tamarind paste, salt and sugar and allow to cook for a further 2 -3 min.

Step 6: Gently place the fried fish back into the gravy and mix well. Allow the gravy to simmer and thicken for a few min, until your desired thickness.Taste for salt and serve.

The Sudden Cook is mighty pleased to have my first guest blogger post an awesome recipe on the site. The fish sambal sounds awesome and I for one am gonna try this! Thanks Tanuja:)

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