Fish Sambal

4 slices of tenggiri fish/spanish mackerel
(rub with some turmeric powder and salt both side of the fish,
and curry leaves,  deep fry until slightly crisp)
3 large pink shallots, thinly sliced
2 sprigs curry leaves
1 tbsp chopped coriander leaves
2 tbsp tamarind juice
1/2 tsp turmeric powder
1 tbsp or more sugar
salt to taste

Ground into a paste
6 dried red chili (soak in hot water for 15min and drain)
3 red chilies
1 in shrimp paste
1in ginger
3 shallots

Deep fry fish until cripsy. Leave to cool, Debone the fish. Keep aside,
Heat 4 to 5 tbsp oil, throw in the thinly sliced shallots, saute until turn lightly brown, then add in grounded chili paste, saute in low fire until oil floats, add in sugar, salt, turmeric powder, tamarind juice and chopped coriander leaves. Keep stirring the paste , the colour will change due to the sugar that caramelized. Thicken the paste until you get the required consistency. Throw in the balance curry leaves. Give a stir. Leave the sambal to cool slightly before mixing in the fish.

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