Sambal Cigar Minnows (Singaporean flavors)

I love "Sambal Anchovies". There is a taste to it that hits just the right spot! Especially on a rainy day! Sambal is a chilly based sauce and is a Singaporean specialty. 

We got some small fishies from the market, with the intention of trying something new. I personally loved the name - Cigar Minnows; any fish with that name had to taste good :). Out of curiosity, I looked up the fish in Wikipedia, and found they are a species of mackerel, and a distant cousin of Anchovies! Anchovies!!! I HAD to try and make some Sambal Cigar Minnows! And it IS a rainy day :)


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Ingredients here serves 3. Time to cook is approx 30 minutes.

• 10 Cigar Minnows, washed and gutted. Any other species of mackerel would do too.
• 1/2 Onion - sliced (If onions are small, use 1 whole).
• 2 dry red chilies
• 5-6 green chilies - slit in half (use more or less depending on preferred spice level).
• 1 Tsp fresh grated ginger.
• 3 cloves of garlic (grated).
• 1/2 Tomato (sliced)
• Salt (according to taste).
• 1 Tsp molasses/jaggery (or sugar).
• 1 Tsp lemon juice.
• 1 Tsp turmeric powder.
• 1/2 Tsp Kashmiri mirch powder(or paprika).
• 2 Tbsp oil

Method:

• Marinate the fish with a little salt and turmeric powder. Keep aside.
• In a non-stick pan, heat 1 tbsp oil to smoking point.
• Sprinkle some salt on the pan. This helps the fish not to stick to the pan.
• When the oil is smoking, add 3-4 fishes at a time and fry each side for about a minute.
• Take off in a plate.
• After all the fishes have been shallow fried, add 1 tbsp oil to the same pan.
• Add the onions and fry till golden brown.
• Add the chilies (red and green).
• Add garlic and ginger.
• Fry for a while.
• Lastly add the tomatoes.
• Saute for a while and then add the salt.
• Lower the heat and cover the pan for about 2 minutes.
• Uncover and increase the heat.
• Mash the tomatoes with the spatula, add the paprika and molasses.
• Saute till oil appears on the sides.
• Now add the fish, and 2 tbsp water.
• Cover the pan for about 1-2 minutes.
• Uncover pan and lightly toss and turn the fish until all water has evaporated.
• Take off from heat and add the lemon juice.
• Serve warm with white rice.

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