PAN FRIED MACKEREL FISH WITH SAMBAL

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

INGREDIENTS:

King Mackerel (cut into steaks)- 500 gms

Onion (sliced)- 1

Sambal paste- 2 tbsp

Tomatoes (chopped)- 1

Oil as required

Salt as per taste

Curry Leaves (optional)- 1 sprig

To marinate the fish-

Red Chilli powder- 1 tsp

Turmeric powder- 1 tsp

Salt- 1 tsp

For the Sambal paste-

Shallots/ Pearl Onions - 10

Red Chillies (soaked in hot water for 15 minutes)- 5

Garlic- 5 cloves

Galangal (I used Ginger) - 1 inch piece

Turmeric powder - 1/2 tsp

Sugar - 1 tsp

Tamarind - 1 small cherry sized ball

Dried shrimps (optional) - 1 tsp

INSTRUCTIONS

Marinate the fish with red chilli powder, salt, turmeric powder for 15 minutes. Also in hot water, soak the dried red chillies for 15 minutes.

Slice the onions, peel the pearl onions, ginger and garlic.

Then add the peeled pearl onions, garlic, ginger, soaked red chilli, sugar, turmeric powder, dried shrimps (if using), tamarind and grind to form a coarse paste. (This is the sambal paste and refrigerate it well for later use, it can be used in a wide variety of dishes.)

In a pan, add oil to heat and once it's hot, add in the marinated fish and fry until it gets cooked well. Drain the fish and set aside.

In the same oil, which holds the flavours of the fish, add in the sliced onions and cook until it gets translucent in colour. Add in the salt and the grounded sambal paste. Stir until the raw smell goes away.

Stir occasionally as it may get burnt easily, if needed sprinkle a little water. Once the sambal paste gets cooked, add in the chopped tomatoes and cook until the oil floats on top.

Next add in the fried fishes and simmer for 2 minutes for the fish to absorb the flavours.

Serve it hot with rice.