Sardin masak lemak cili padi (sardine in creamy chili gravy)

By nava-knava-k
(3.00/5 - 1 vote)

While the coconut milk gives its desired richness and texture, the fresh turmeric permeates the unique yellow shade.


2 cans (300g) of sardines (drain out the sauce)
1 cup coconut milk
1/2 tbsp lime juice (or as preferred)
1 tomato - sliced
4 tbsp oil
Salt for taste
2 stalks coriander leaves - sliced thinly/shredded

To blend/ground
3 bird's eye chilies
3-4 dried red chilies
1 inch galangal/lengkuas
1 lemongrass/serai
1 inch fresh turmeric/kunyit
4 candle nuts/buah keras
4 shallots
1/2 inch ginger
5 garlic
** Blend/ground with water for a smooth paste


In the heated oil, fry paste till aromatic and oil splits.

Add tomato and pour in 1 cup of water.

Simmer till gravy is heated through.

Add sardines and season with salt.

Just about 4-5 mins, pour in coconut milk and lime juice.

Stir all in and remove from heat.

Lastly, combine in coriander leaves.

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