Sambal ikan/fish sambal:
clean and cut kembong/mackerel into 2 pcs.
Mix with 1 tsp turmeric powder, 1 tsp rice flour, 1 tsp corn flour and salt.
Deep fry and keep aside.

Fry chilli paste (blend 10 dried red chilies,
2 fresh chillies,
6 shallots, 5 garlic,
1 tomato and 1/2 inch roasted belacan).
Fry in 4 tbsp oil (use the same oil fish was fried) till aromatic.
Add 1/2 cup tomato paste and season with palm sugar and salt. Pour water for more gravy.

Stir, add fish, stir and remove from heat.
Garnish with sliced shallots and coriander leaves.
#SambalFish #SambalIkan #NavasCooking