Sardines Sambal

Name: Sardines Sambal
Total time: 1200 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1 can Sardines tomato sauce in; 1 onion large , sliced; 4 garlic pips of crushed and cut fine; 1 inch ginger , cut fine; 1 green chili sliced; 3 chili padi (bird's eye ) smashed; 1 tsp belachan; 2 potatoes medium sized peeled and diced; 1 large wedged tomato ,; salt; oil

VJ Veerasamy @cook_7820840

Kuala Lumpur, Malaysia

One of my husband's favourite dishes is the basic sardine sambal I make. I know to cook extra sambal and rice when I do this dish at home. It is a simple homely dish that practically all Malaysians are familiar with. It is rich in flavour and steeped with childhood memories. It is a meal of convenience, it is also a meal of times when the wallet is poor. Thus it is special for these aspects that the dish is beyond just taste buds. It is a cherished experience.

VJ Veerasamy @cook_7820840

Kuala Lumpur, Malaysia

Saved

Ingredients

20 mins

4-serving

1 canSardines tomato sauce in
1onion large , sliced
4garlic pips of crushed and cut fine
1 inchginger , cut fine
1green chili sliced
3chili padi (bird's eye ) smashed
1 tspbelachan
2potatoes medium sized peeled and diced
1 large wedgedtomato ,
salt
oil

Saved

Steps

20 mins

1

Heat a wok and fry the diced potatoes to light brown. Dish out and set a side.
2

In the same wok, add garlic and ginger and fry till fragrant. Add sliced onions and both chilies. Cook till onion wilts. Add belachan combine it in well. When your kitchen is filled with a delicious aroma, add the entire content of the canned sardine, fried potatoes and wedged tomatoes. Stir gently as to not break the fish too much. Add salt. Cook for 10 minutes and turn heat off.
3

Serve with hot rice and stir fried vegetable. It can also be eaten with bread for breakfast, with thosai, chapati etc.
4

Before cooking, my mother used to take the fish out of the can and split them open removing the bones and other contents. You can do this too, but I like everything the can offers so my entire fish goes in. I do split the fish while its in the wok though.
5

For an extra umph, once dished out squeeze some lime juice over the dish.