courtesy : Mrs. Thanam Balakisnan

Fish sambal is a spicy and tangy dish. The recipe is done in two steps.

First step : the fish

1kg.fish (trout,tuna,red snapper etc )
The whole fish is cleaned.Make 3 slits on each side.
1/4 teaspoon tumeric powder
1/2 tablespoon red chilli puree*  (refer below on method of making red chilli puree)
Salt to taste
Sufficient oil to deep fry

Method of preparation:

Mix tumeric powder, red chilli puree and salt. Rub the mixture on both sides of the fish. Marinate for 30 minutes. Deep fry; medium cooked. Set aside.

Second step : sambal/sauce

1 tablespoon cooking oil
1 big onion;sliced
1/2 in.ginger;sliced thin strips
1 stalk curry leaves;stripped...( 10 leaves )
2 medium tomato;diced
1/2 teaspoon Eagle brand seafood curry powder
1 cup water

Method of preparation:

Heat oil in a wok.Saute onion till it is golden brown. Add ginger and curry leaves. Fry till the smell is fragrant. Add chilli puree, seafood curry powder and 1 cup water. Stir for 1 minute. Bring to boil. Reduce to low flame; simmer till a layer of oil appears on the surface. Add tomato. Cook for 1 minute. Immerse the partially fried fish into the sauce. Cook for 1 minute. The fish sambal is ready. Serve with rice.

*Preparing red chilli puree.

8 to 10 dry red chilli.( remove seeds );tear into small pieces.Put into a container.Pour hot water
and let it soak for 10 minutes.
2 to 3 fresh chilli ( remove some seeds );cut into small pieces.
5 cloves garlic
1 small onion;diced
1 cup water

Method of preparation;

Drain the soaked red chilli; put it into a blender. Add fresh chilli, garlic, onion and 1 cup water. Grind into a puree.

Note : The hotness of the dish can be controlled by adjusting the number of dry red chilli.