Similar to the salted fish and mango sambal, papaya and sardine may seem like an un-doable combination. Trust me when I say that both in a spicy-creamy dish scented with lime leaves is delectable. But you need to use the unripe or semi-ripe papaya. As for the fish, I used canned sardines. Fresh sardines are also okay.
2 small (155g) tins of sardines- drain out the sauce
Half (abt 180g) semi ripe/unripe papaya - remove skin and slice
5 garlic - sliced
5 shallots - sliced
1 tbsp dried chilli paste (blend a handful of dried red chillies)
1/2 cup thick coconut milk
1 cup water
2 calamansi lime - extract juice
5 limau purut (kaffir lime) leaves - tear into pieces
3 tbsp oil
Salt to taste
When oil is heated, saute garlic and shallots.
Add chilli paste and continue to cook until the oil splits.
Season with salt.
Stir and when curry is heated through, remove from heat.
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