Fish Relish - Sambal Ikan

• 4 ounces tuna fish
• 1 cup coconut milk
• 4 cloves garlic
• 3 each shallots peeled and chopped
• 4 each candlenuts
• 2 teaspoons chili powder
• 2 teaspoons tomato puree (passata)
• 1 teaspoon brown sugar
• 1 x salt
• 2 tablespoons vegetable oil

1. Cut the eel up very small and wash it in vinegar.
2. In Indonesia we make this sambal with ikan teri or ikan bilis (tiny dried anchovies).
3. Pound the garlic, shallots, kemiri and cabe rawit into a paste.
4. Fry this paste in vegetable oil in a wok for about half a minute.
5. Put in the tuna fish, eel or teri; stir-fry for 1 minute and add the tamarind water, or tomato puree, sugar and salt.
6. Stir in the santen, and go on simmering until the mixture becomes thick.
7. This sambal can be served hot or cold.

fish, coconut milk, garlic, shallots, candlenuts, chili powder, tomato puree, brown sugar, salt, vegetable oil

Taken from recipeland.com/recipe/v/fish-relish-sambal-ikan-44821 (may not work)