Tuesday, February 8, 2011

Salted Fish & Mango Sambal (Gravy)

Anytime is an appropriate time to confess. Please go ahead, do it anytime Christians or crucially before Lent, Easter or Christmas for weighting down your hidden sins, or maybe, best for me to say as hidden secrets. Both actually are equally same rounder for me, never mind, I shouldn't stick my nose in other people's business. Sorry everyone. Just thought of reminding you that god is a reminder for us to behave ourselves. I too must confess to you now. Please forgive me because I am an addict. Noooo!! Not to ganja, heroine or shabu-shabu, but towards saltiness. I love salty dried prawns (Petai Dried Prawns SambalBelacan Fried Rice & Belacan Prawn Sambal) ikan bilis/anchovies (Ikan Bilis Noodle Soup) and salted fish (Pada Salt Fish Pickle) to utmost disaster. I know. Too much of salt is not good for health, yet I can't hold back. Not on regular basis regardless, but every now and then. This Salted Fish & Mango Sambal/Gravy, oh yes, saltiness, additionally, spiciness, and sour-sweet mango notes. 

1 medium size piece salted kurau/ thread fin salt fish (soaked and cut into pieces) 
1 semi ripe mango (remove skin and cut into long thin stripes)
4 shallots (sliced thinly)
3 pips garlic (sliced thinly)
1 tbsp/or as needed dried chilli paste 
1 tsp belacan/shrimp paste powder
2 sprigs curry leaves
1 small piece of palm sugar 
3 tbsp oil
Salt for taste

In heated oil, fry fish  till crispy.
Remove and keep aside
In the same oil, saute shallots and garlic.  
Add chilli paste, belacan, sugar and curry leaves.
Season with salt
Cook till aromatic.
Add fish and mango.
Stir in for a min or two, dish out.

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  1. looks delicious^^
    thanks for sharing!~

    btw, follow ur bloggie^^
    keep in touch~~

  2. Mmm..... never knew the 2 could go together. Brilliant!

  3. Hei, have been checking out yr recipes too,yours are very creative.

  4. Love fish with mango it makes my palette dance

  5. Interesting... even we do sour fish curry with raw mango during summer... recipe is different... to try yours...


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