Crispy deep fried ikan bilis or anchovy is versatile as it can be treated as a snack or as a condiment with porridge, nasi lemak or even rice and also in sambal (chili based) dishes. Beside that, anchovies also enhanced certain gravies for instance with petola(angled loofah) , brinjal etc.It goes well as a side dish for any type of dal curries !This simple to make recipe comes from my grandmother .Remembering her and sharing the recipe with all of you .
50gm dried anchovies/ikan bilis- remove head and stomach
½ tsp turmeric powder
¾ tsp chilli powder
¼ tsp or less salt
3 dried red chillies
2 medium onions(chopped)
3 sprigs curry leaves
Cleaned the anchovies and wash .Drain. Marinate with chilli powder,turmeric powder and salt for about 10mins.
In a wok, heat up ½ cup of oil. Break the dried chillies into a few parts and add in to the semi hot oil, throw in 3 sprigs of curry leaves as well. Once slightly crisp, add in chopped onions and sauté until soft or onion turn pinkish. Mix in the anchovies and stir fry. The anchovies are added at this stage because when the onions fries with the anchovies the colour will be just nice when dishing out.If you sauté onions too long it will be over fried! As the anchovies has been washed ,it will take some time for it to turn crispy. Stir occasionally . Its ready when you see a lot of bubbles appearing .Dish out on a paper towel to drain excess oil.Keep in an air tight bottle.Serve as a side dish with rice and curry.