ANCHOVIES IN THICK CHILI GRAVY (VERSION NO. 1) & COCONUT RICE / NETHILI KARUVADU SAMBAL & COCONUT RICE / THENGAI SADHAM

Hey there, I am back with another exciting post on food and to my esteem readers thanks for following my blog Ruku's Authentic Kitchen Flavors where real food recipes are shared. 

Today's recipe is a Malaysian National food which is called Nasi Lemak (Coconut Rice) accompanied with a gravy called Sambal Ikan Bilis (Anchovies in thick chili gravy). This is a Malay dish and it is eaten commonly for breakfast. It is wrapped in banana leafs which gives an aromatic scent and gives a great flavor to the dish. I am going to share with you my mom's way of doing it (Version No. 1) and how I have wrapped it for my catering business.

Along the way, I will be sharing with you my style (Version No. 2) accompanied with different kind of condiments. Hope you would try it at home. Enjoy!

VERSION NO. 1

ANCHOVIES IN THICK CHILI GRAVY / NETHILI KARUVADU SAMBAL

INGREDIENTS

1 cup anchovies (cleaned,  washed and soak for few minutes in the water to take out the excess salt) 

5-7 dried chilies (washed, boiled for 5 minutes and throw away the water. Keep aside)

3 big onions (sliced) (This recipe requires more onions as it will give the gravy its  natural sweetness)

4 cloves garlic 

Thumb size ginger

1 big tomatoes (cubed)

1/3 cup thick coconut milk

5 tablespoons oil
Water for blending 

Salt to taste

PREPARATION METHOD

1. First, in a blender add in boiled chilies, ginger,garlic and a bit of water. Make it a slightly watery paste.
2. Now heat up oil in a wok, add in the anchovies first and fry till half cook. 
3. Then add in the sliced onions and combine well in the anchovies till the onions are translucent.
4. Add in the tomatoes and cook till soften.
5. Now add in the blended chili paste. Mix well all ingredients and cook till the oil separates.
6. Taste the gravy for salt. (Please note that we soaked and took out the excess salt from the anchovies but there will be some salt retain so go easy on the salt).
7. Finally add in the coconut milk and combine well and let is simmer to 2 minutes. The gravy should not be dry it should be wet.
8. Best eaten with coconut rice with side condiments like fried groundnuts, fried eggs, boiled eggs, fried anchovies, fried chicken, cucumber and a simple stir fried long beans.

Note: Always remember to taste your food for salt before adding more.

COCONUT RICE / THENGAI SADHAM 

washed basmathi rice

1 cup thick coconut milk, 2 1/2 cups water, pandan leaves (knitted & a small piece of ginger)

Add all ingredients in rice cooker

Fluffy Coconut Rice

INGREDIENTS

2 cups basmathi rice (washed till the water is clear)

3 pandan leaves (knitted)
1 small piece of ginger
1 cup thick coconut milk
2 1/2 cup water
Salt to taste

METHOD

1. In a rice cooker, add the washed basmathi rice, coconut milk and salt to taste. Mix all ingredients well.
2. Add in the ginger and the pandan leaves.
3. Now switch on the rice cooker and let it cook.
4. When it is almost cooked,  mix again the rice and close the cover. cook till it cooks fully.
5. Now the fluffy coconut rice is ready to be served. 

Note: This dish contains coconut milk. Do not keep it out too long. Refrigerate it and re-heat when you want to consume.