Recipe of Ultimate Sambhal Fried fish ~ Malaysian style
Hello everybody, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Speedy Sambhal Fried fish ~ Malaysian style. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sambhal Fried fish ~ Malaysian style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sambhal Fried fish ~ Malaysian style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sambhal Fried fish ~ Malaysian style is 4 persons. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sambhal Fried fish ~ Malaysian style estimated approx 45 mins.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Sambhal Fried fish ~ Malaysian style using 12 ingredients and 6 steps. Here is how you cook that.
This season I made a lot of fish and shared with you. This is one of my favorite style of fish which We used to have in Malaysia.
In authentic dish, Malay people put Belacan or anchovies paste in it. But we do not like that smell. So we usually omit those ingredients and make it at home.
We can make sambhal prawns, sambhal chicken, sambhal beef and serve with white rice.
Ingredients and spices that need to be Make ready to make Sambhal Fried fish ~ Malaysian style:
- 1 kg Fish (dhoter)
- For sambhal and marination
- 4 Red tomatoes
- 10-12 red button chilies
- 1 inch piece of ginger
- 2 garlic clove
- 2 tsp whole coriander
- 2 tsp cumin
- Few tamarind seeds (soak in hot water and get the pulp)
- 1 tsp salt
- For frying
- Oil
Instructions to make Sambhal Fried fish ~ Malaysian style
- Blend tomatoes, chilies garlic, ginger, coriander seeds and cumin with salt and tamarind pulp.
- Blend it well and smoothly.
- Half mixture marinate with fish and keep the half for cooking.
- Take a pan, pour oil and put the fish. It is shallow fried so do not pour a lot of oil.
- Once the fish is done, take a same pan and add oil make it hot and add whole tomato paste in it and fry it for a while. Keep stirring.
- Dish out the fish in platter and pour the hot sambhal on the top of the fish. Serve with white rice and Lamak (coconut curry)?
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