This spicy coconut sauce from Malaysia is traditionally served with Nazi Kerabu, the blue rice salad. It combines coconut milk. Chillies, anchovies with other ingredients commonly used in Malaysian cooking... It is also great with grilled seafood, like fish, prawns and squid
Ingredients
Shallots – two ( coarsely chopped)
Ginger paste – one teaspoon
Lemongrass – one stalk ( coarsely chopped)
Dried Chillies – ten to fifteen
Anchovy fillets – 30 grams
Vegetable oil – one tablespoon
Coconut milk – one cup
Brown sugar – one tablespoon
Salt to taste
Lime juice- one tablespoon
Instructions
Soak the dried Chillies in boiling water for fifteen minutes.
Place the chopped shallots and lemongrass in a grinder.
Add the anchovies, ginger and rehydrated Chillies
Grind to a fine paste
Heat the vegetable oil in a pan
Add the paste. Sautee for five minutes, stirring the whole time until shiny
Add the coconut milk. Mix well
Finally, add the brown sugar, salt and lime juice. Stir to combine
Notes
This dish can form a part of Nasi Kerabu - a Malaysian salad