Spicy Anchovies Sambal - Srilankan Recipe

This Srilankan style sambal will amaze you at how delicious these spicy deep-fried anchovies taste. Follow this easy recipe to make a delicious dish of your own.

This recipe is made with onions and spicy seasonings to bring the crispy fish an intensified flavour. Each bite would feel like wanting more.

How Its Made

To make this recipe, look for the dried anchovies. Some cooks like to remove the head of the fish and discard, some packaged fried fish already comes head removed.

To get the crispiness, it needs to be deep fried until light brown. Note – Drizzling lime over it with salt alone would taste spectacular. But then we won’t have enough for the sambal, so don’t do that. Cooking the deep-fried anchovies in onions mixed in with spicy seasonings would improve the fish even more in textures and flavours.

When cooked the fish becomes soft but still holds the crispiness. It’s chewy, still full of flavours. The sambal adds more savour on top of the anchovies which is exactly what this recipe is all about.

I always prefer to add the anchovies and the green chili a few minutes before taking it off the stove so that the fish doesn’t loose the crunchy texture or the green chili its flavour.

Some cooks like to add these two ingredients well early in the cooking process. This would make the anchovies and the green chili softer. Which is fine too but I prefer to go for the crunchiness and the spicy flavour of the green chili. That’s what I think brings the taste of the dish together.

What does it go with?

When I think of anchovies sambal, instantly it reminds me of Ghee Rice. The fish gives a nice crunch while the sambal blends so well with the rice and the overall flavours. It cannot be described unless you try a bite. Finger-licking good!

Other then Ghee Rice, I’d also recommend this side dish goes well with rice & curry, string-hoppers, pittu, paratta roti, and even bread.

Scroll down to see The Spicy Anchovies Sambal – The Srilankan Style Recipe is in details below.

5 from 1 vote

Spicy Anchovies Sambal – Srilankan Recipe

This Srilankan style sambal is made with deep-fried crunchy anchovies. These little fishes are combined with onions and spicy seasonings to enhance the flavour even more. Easy to follow recipe..try it yourself!

CourseSambal, Side Dish

Keywordchewy-fish, crunchy, deep-fried, dried-anchovies, spicy

Ingredients

2-3tbspOlive oil
few Curry leaves
1/2tspMustard seeds
1Dried red chili pepper sliced
1/2tspGinger minced
1Garlic clove minced
1large Onion sliced thin
1/2tspTurmeric powder
1.5tbspChili flakes
1/2tspSalt or as need
1-2green chili sliced
150gDried anchovies head removed

Instructions

Start by deep frying the dried anchovies first. Fry until it is light brown in colour or until well done if you prefer. When it is done set it aside and start making the onion sambal next.
On medium/high heat, use a non-stick pan to heat the oil. Add the curry leaves, mustard seeds, and the dried red chili pepper.
When the ingredients start to sizzle, add minced ginger and garlic, sliced onions, turmeric powder, chili flakes, and salt as needed.
Reduce the heat to medium, combine all the ingredients well together and let the onions cook for about 8-10 minutes. Stir often to avoid sticking.
If in case, the ingredients start to stick to the bottom of the pot or the onions look too dry, add 1/2 tbsp more oil. Reduce the heat if necessary.
When the onions are done and soft. Throw in the green chili slices and the deep-fried anchovies. Give it a good mix and let it cook for another 3-5 more minutes. Turn off the stove and plate it to serve.

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Spicy Anchovies Sambal - Srilankan Recipe – Berrychik (2024)