Anchovies / Ikan Bilis Sambal

No doubt preparing Ikan bilis (anchovies) sambal can be time consuming and tedious but I do make this dish at least once a week. 
We love eating nasi lemak and  I've got no complains.

3 big onion sliced and sauteed and set aside
500g of anchovies - cleaned, washed and drained.
1 tbs tamarind - add a little water and dilute, remove the seeds
salt


Blend this ingredients together:
20 dry chillies or 10 fresh red chillies
1 large ripe tomato
1 onion
6 garlic
1in garlic
1 small piece of turmeric
2 lemon grass - cut fine
1in shrimp paste

Remove all seeds from the dried/fresh chilies so that the sambal will not be too hot.
Boil the chili for a two minutes, drain the water.  
Omit this if fresh chillies are used.
Add the ingredients in some water (just enough to cover the ingredients) into the blender and grind till fine.

Put some oil into a  pot, add the chili mixture and stir well till it changes colour. This would take about 30 minutes in a medium heat. 
Remember to stir it often.
Add tamarind juice. Cook until the chili mixture turns a little dark red. 

Now add the washed and drained anchovies. Give t a good stir and add 3/4 cup of water. 
Cover the work and let it cook for 20 min, remember to stir if often. If the gravy dries up add more water.
Then add  the onions.  Lastly, add salt and sugar to taste.
Looks done.

Serve with coconut cream rice.
Enjoy...jue