Sardin Masak Lemak Cili Padi

Guys, I need to tell you something prior with regards to this Sardin Masak Lemak Cili Padi, our Malaysian Malay famed dish (Gado Gado, Asam Pedas Ikan & Sambal Petai Bilis). Perhaps you already know it, or best for me to let you know. Masak Lemak is basically comparable to our Indian coconut stew (Sodhi) because the core ingredient is coconut milk, which is also a favourite ingredient for Asian savory and sweet dishes. However, generally, sodhi is a vegetarian stew, whereas masak lemak is an amalgamation of meat or fish. Remember, I have already shared a similar recipe before (Masak Lemak Ikan Masin Nenas) in which I added salted fish and pineapple for the bold profound Malaysian tastes (Salted Fish Pickle, Pumpkin Salted Fish Curry, Pineapple Salted Fish Curry & Sambal Kentang Ikan Asin)? Sardin Masak Lemak Cili Padi (Sardine Coconut Birds Eye Chilli) is also not short of an explosion of, most or less, similar explosion of spicy, creamy and tangy tastes. But its a different style to cooking, in the sense we will make the spice paste first, made from our forever favorite local herbs and ingredients, followed by the actual simmering of coconut milk and sardine alongside. Alright. What's your say on Sardin Masak Lemak Cili Padi and will it make an appearance on your dining table? If you are asking, Sardin Masak Lemak Cili Padi is unforgettable (Nasi Dagang, Laksam Kelantan, Sayur Lodeh & Nasi Lemak Sambal Udang). 

Ingredients

2 cans (300g) sardines (drain out the sauce)

1 cup coconut milk

1/2 tbsp lime juice (or as preferred)

1 tomato - slice

4 tbsp oil

Salt for taste

2 sprigs spring onion - sliced thinly/shredded

Spice paste - to blend/ground
3 bird's eye chillies

3-4 dried red chillies 

1 inch galangal/lengkuas

1 lemongrass/serai

1 inch fresh turmeric/kunyit 

4 candle nuts/buah keras

4 shallots

1/2 inch ginger

5 garlic

** Blend/ground with water for a smooth paste

Method

In  heated oil, fry paste till aromatic and oil splits.

Add tomato and pour in 1 cup of water.

Simmer till gravy is heated through.

Add sardines and season with salt.

Just after 2 to 3 minutes,  pour in coconut milk and lime juice.

Stir, remove from heat and combine in coriander leaves