Ingredients:

• 3/4 cup – Cleaned Anchovies
• 2 tbsp – Tamarind Juice
• 1/4 tbsp – Sugar
• 1/2 tsp – Salt
• 1/2 tsp – Turmeric powder
• To grind:
• 10 – Dried chillies (soaked in lukewarm water)
• 4 – Garlic
• 7 to 10 – Shallots or 2 – Onions
• 1 tsp – Shrimp paste (Belacan)

Method:

1. Grind ingredients needed for the paste.
2. Heat oil and stir fry the ground paste on low fire until oil surfaces.
3. Add in the sugar, salt, turmeric powder and tamarind juice.
4. Stir until the colour turns blood red.
5. Add in the anchovies and cook well.
6. Serve with nasi lemak.

Recipe courtesy of Sudha Mohan