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.

Foodbuzz 24x24: Epic meal down memory lane

A meal to bring back memories of the lunch menu served at Muslim weddings. I presented this meal to family and friends at home on the 25th of November.

Presentation is buffet style.

This meal is also eaten in a bigger platter, about 6 people surround the dish and share the meal.

Meal

Desserts and beverage

Recipes for each dish

Cutlets made with fish and potatoes and spices dipped in batter, coated with breadcrumbs then deep fried.

Salad

1 bunch lettuce

1 tomato

1 onion

1 cucumber

dressing

1 tbsp water

1/4 tsp salt

1/4 tsp pepper

Wash the salad leaves in cold water, rip and arrange in a platter with the sliced tomatoes, onion rings and cucumber slices then sprinkle the dressing.

Slow or steam cooked biryani

Biryani made with meat and spices cooked in slow fire with a pastry around the lid.

Roast chicken pan fried

1 whole chicken or 10 chicken legs

marinate

1 tbsp chillie powder

1/2 tsp pepper ground

1 tbsp coriander powder

1 tsp white poppy seeds

1/2 tsp turmeric

2 tsp salt

2 tsp cumin ground

1 tsp fennel

1" cinnamon

2 cardamom crushed

2 tbsp coconut grated

3 tbsp yogurt

1 tbsp ginger garlic paste

1 cup water

2 tbsp oil

1 onion

1 tomato

oil to fry

Clean and wash the chicken with turmeric. Prick with a fork or slit the chicken, and marinate with all the spices. Leave it overnight in the fridge.

Cook the chicken with about 1 cup of water uncovered until the inside of the chicken is cooked and about 1 cup of thick gravy is left. Save the gravy and remove only the chicken and let it cool.

Heat oil in another pan and fry the chicken till golden brown and remove from oil.

In another pan heat oil add onion, garlic chopped and tomatoes saute for a few minutes then add the gravy and toss the fried chicken.

Green peas, carrot and cashew curry 
Peas, carrots and cashews cooked with salt, pepper, turmeric and coconut milk.

I used frozen mixed vegetables.

Maldive fish sambal

1 cup onion

1/2 cup maldive fish

1 tbsp curry leaves

1/4 tsp salt

1/2 tsp chillie flakes

Fry the onion till crispy and golden brown remove onto a paper towel and leave aside. Fry curry leaves till crispy and leave aside. In about 2 tbsp oil saute the maldive fish lightly and remove from oil. Mix the fried onions, curry leaves and maldive fish with chillie flakes and salt.

Malay pickle

Pickle with capsicum, onions, carrots, dates and pineapple.

Raita yogurt dip

1/2 cup yogurt beaten

2 tbsp onion chopped

2 tbsp tomatoes chopped

2 tbsp cucumber chopped

2 green chillie chopped optional

1/2 tsp salt or less

1/2 tsp pepper powder

Mix all the ingredients and serve chilled.

Custard pudding

2 cups milk

4 tbsp vanilla custard powder

4 tbsp sugar

In 1/4 cup milk mix the custard powder and leave aside.

Heat milk and sugar then add the custard powder with the milk. Keep stirring so the bottom doesn't burn when it thickens pour into the serving dishes.

Serve with cashews grated or chopped on the top, can also add raisins serve warm or cold.

Fruits

Mostly bananas and pineapple are served at the weddings.

Falooda

1/4 cup falooda syrup such as rooh afza syrup

2 cups milk

1 tbsp black poppy seeds soaked in warm water

Mix everything and serve, can top with ice cream.

Ginger tea

Milk tea with ginger and spices.

Chocolates

Thank you Foodbuzz 24 x 24 for giving me the opportunity to share this wonderful meal with all of you. Thank you to my family and God for making it easy for me to prepare everything and for their patience with me :) We made lots of new memories.

Thank you to all my readers for the support and encouragement. Hope you enjoy preparing this meal for your family :)

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Onion tomato sambal (onion tomato salad)

1 onion chopped
1 tomato chopped

1 green onion optional

1/4 tsp chillie powder

1/2 tsp maldive fish optional
1 tsp lemon juice to taste
1/8 tsp salt to taste

Mix using a mortar and pestle the onions, tomatoes, maldive fish, salt and spices. Add the lemon juice and mix.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Seeni sambal (Sweet and spicy onion sambal)

This sambal can be used as filling for buns, sandwiches or to eat with roti. Can be kept for 2 to 3 weeks in the fridge in an air tight container.

2 cups onions sliced

1 tbsp oil

piece cinnamon

1 cardamom

1/4 tsp ginger garlic paste optional

piece rampe

piece lemongrass optional

curry leaves

1 tbsp maldive fish

1/2 tsp chillie powder

1/4 tsp chillie flakes optional

1/4 tsp salt

2 tbsp brown sugar or jaggery

1 tbsp tamarind to pulp use a little water

If using chillie flakes reduce the chillie powder. Heat oil add cinnamon stick, cardamom, curry leaves, rampe, ginger garlic, chillie flakes, lemongrass and then add onions with salt. Keep stirring add maldive fish and spices. When onions are soft and brown add tamarind, cover and cook for about 5 minutes in low heat. Add brown sugar or grated jaggery cook for a few minutes till the sugar blends. It shouldn't have any water in it.

Coconut sambal

1 cup fresh coconut grated

1 tsp chillie powder to taste

1/2 tsp salt

1 tsp lemon or lime juice to taste

2 tbsp onion chopped

green chillie chopped optional
curry leaves optional
1/2 tsp maldive fish optional

Coconut sambol or sambal is delicious side to serve with roti, bread, hoppers or string hoppers. It is best to mix all the ingredients using your hand as it will help squeeze and incorporate all the flavours. Add more or less chillie powder, salt and lemon or lime juice depending on how spicy or how much coconut is added.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Coconut pittu

This is easy to make soft pittu is made using leftover cooked rice.

1 cup grated fresh coconut

1 1/2 cup rice flour

handful of leftover cooked rice

1 tsp salt to taste

water

Mix the coconut, rice flour, leftover rice and salt together. This mixture needs to be made by hand until it resembles a soft crumbly texture, water needs to be added slowly a tbsp at a time.

Pittu can be made in a bamboo style pittu steamer, or in rice cooker with the steamer on, or in a double pan set with the steamer. Heat a steamer well adding the pittu mixture into the steamer. Steam for about 2 minutes. It is ready when the steam starts to come out, cover the steamer and let it cook for a minute. Then take it the cooked pittu out of the steamer.

Pittu can be served with savouries like meat or fish curry, dal curry, or maldive fish sambal for savoury. For sweet pittu serve with treacle, banana, mango, coconut milk or sugar.

Another variation is to replace the rice flour with red rice flour, or a mixture of kurukan or ragi flour with rice flour, or steamed flour.

This recipe goes to scrumptious delights from leftovers event.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First