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  • Subashini Pallianysamy

Sambal Sardine

Sambal Sardine one of my favorite, to eat with Chapatis. Its merely Malaysian version of dish.  Sardine fish canned in tomato sauce has its own sweet and sour taste.  Spicy chili paste which added not only brings spicy taste thus to avoid raw fishy smell.  Simple but perfect combination for chapati’s.


  1. 1 Onion slice

  2. 2 cloves garlic chopped

  3. 1 slit green chilli

  4. 1 tomato

  5. a sprig of curry leaves

  6. 1 big can of Sardine

  7. Salt

Sambal Paste :

  1. 6 dry chilles

  2. 2 cloves garlic

  3. small piece ginger

  4. oil

  5. sugar

  6. salt

Preparation Method

Blend together all the ingredients for sambal paste. Heat oil in a pan. Add sliced onions. Saute till transparent.  Add chopped garlic. Stir for a minute.  Add chopped tomato.  Stir until tomatoes becomes soft and pulpy.  Add grinded sambal paste.  Let the sambal paste cooked well until oil floats on top. Add green chili which slit lengthwise. Finally add canned Sardine. Add 1/2 cup water and let the gravy simmer in low fire.  Scramble the sardine fishes to chunks. Add salt to the taste.  Garnish with Curry Leaves. Simple yet delicious gravy to be serve with any roti or steamed rice.

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#Fishvarieties #GravyorCurries #Malaysianfavourites

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