Kari Kepala Ikan/Fish Head Curry" and the balance must be used as well. Belimbing I hardly find around my area and this batch from my colleague, from her tree where belimbing is hanging and hanging. The fruit with its sour note is definitely for the typical Malaysian dishes - the sambal right on. With the sour note, you save on assam/tamarind. Belimbing with ikan bilis and chillies you see here - gosh! my mouth is mouth watering. This sambal try pairing with rasam, sambar. sardine masak lemak cili padi or ikan masin & nenas masak lemak and what more can I say - the hunger throne!!
For the sambal/chilli paste
4 to 5 fresh red chillies
1/4 piece roasted belacan/shrimp paste
** blend/process to a rough paste
1 cup ikan bilis/anchovies - soaked in water for 20 mins and drain off water.
10 to 15 belimbing
Lime juice - only if needed
Palm sugar - a small piece (powdered/crushed)
Oil for frying
Salt to taste
Heat oil and fry ikan bilis till crispy.
Remove and keep aside.
Leave about 3 tbsp of oil in the same pan.
Fry chilli paste till aromatic and oil splits.
Add belimbing and cook to a texture you prefer.
Add sugar, lime juice, salt and fried ikan bilis.
Stir a couple of times and remove from heat.
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