Maldive Fish and Dried Anchovy Sambol

This sambol or sambal is made with Maldive fish and dried anchovies. It goes well as a side dish and can be served during any meal.

To fry

3 cups cooking oil

4 big onions sliced

1 cup of curry leaves

Fry the onion until golden brown. When the onions are golden take it out, as it will cook once it is taken out of the oil. If the onions become too brown it will loose its sweet flavour. Remove the fried onion and leave it aside. Fry the curry leaves until it is green and crispy. Leave it aside.

dried anchovies slightly pounded

For the sambol

3 tbsp oil

1 cinnamon stick

4 to 5 cardamom pods crushed slightly

1 tbsp curry leaves 

1 inch pandan or rampe leaves

4 green chillies cut into bite size pieces

2 tbsp chile flakes to taste

300 grams combination of Maldive fish and dried anchovies, grind or pound it into flakes

juice of one lime or 2 tbsp lemon juice to taste

1/4 tsp salt to taste

In low heat add the spices and let it infuse. Then add the pounded Maldive fish flakes and dried anchovies. 

It will take sometime to fry it in low heat until it becomes slightly golden and crispy, there will be a slight pungent smell when it is ready. It is important that this is fried in low heat.

When the fish is fried, remove from heat and add the fried onion and curry leaves and mix. Add the lemon juice. Taste to adjust the seasoning, salt and chillie flakes.

Once the sambol cools, put it in a glass jar. This sambol will last for over a month when kept in a cool space. It can be kept in the fridge.

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