RECIPE: DRIED ASIAN ANCHOVIES (IKAN BILIS) IN TAMARIND SAUCE

This is a really easy and nutritious dish (full of calcium from the fish) to accompany curries or coconut gravy dishes such as CHICKEN AND VEGETABLES IN COCONUT MILK. The ingredients are easily attainable at Asian grocery shops or the Asian aisle at your Coles or Woolworths’ Supermarkets. Try it!

Ingredients
250 gm dried Asian anchovies or Ikan Bilis – washed and drained (to clean and remove excess salt)
1 tbsp tamarind pulp – soak in ½ cup warm water and extract juice
3 cloves garlic - minced
1 large red onion – sliced

1 tomato - diced (optional)
6 to 8 dried chillies – torn into two
Salt to taste – I did not put any
Veg oil

Method
Line a plate with paper towel. Heat sufficient oil in a wok. Fry the dried chillies for 30 secs. Lift onto the lined plate and set aside. Repeat with the process with the ikan bilis. Fry until golden and crispy.

Tip out most of the oil and leave sufficient oil to fry the garlic and onions. Fry for about 1 min, add in the fish and dried chillies, followed by the tamarind sauce and tomatoes (You can add more liquid if you like to the remainder pulp and extract more juice if you prefer a bit of gravy with the dish). Mix well and lift immediately.