Sambal Ikan Yu is a very popular dish in Malaysia and people relish it very appealingly.
- 155g (2 cups) desiccated coconut
- 3 red onions, circled
- 500g boneless white fish fillets
- ½ cup vegetable olive oil
- 1 tbsp cumin seeds
- tsp salt
- 1 tsp freshly ground black pepper
- 6 garlic cloves, chopped
- 2 tsp chili powder
- 1/4 tsp ground turmeric
- 1 tsp salt
- 1/2 cup fresh curry leaves
- 1/2 lime, juiced
- Cut the fish into large pieces.
- In a pan heat the half the oil and fry half the onions brown.
- Drain and set aside for now.
- In another pan, heat some oil and add the fish to it.
- Fry them for 5 minutes and take off the heat.
- Reserve the frying liquid of the fish.
- Flake the fish in a bowl.
- In a wok, heat the cumin seeds and toss for 3 minutes. Ground them.
- Again place coconut onto the wok and toss for 2 minutes.
- In another pan, heat some oil and fry the onion and garlic.
- Throw in the fish to it. Add the cumin, turmeric, and chili powder and stir for 5 minutes.
- Add the coconut and the reserved liquid. Season with salt and pepper.
- Stir in the fried onion rings, curry leaves and the lime and serve.
Cooking time: 25 minutes
Preparation time: 10 minutes
Ready in: 35 minutes
Course: Side Dish