Fish relish - sambal ikan

Stephen Ceideburg
      4 oz Tuna fish, or:
      3 oz Eel or:
      3 oz Ikan teri
      1 c  Thick santen (coconut milk)
      4    Cloves garlic
      3    Shallots, peeled and chopped
      4    Kemiri (candlenuts)
      3    Cabe rawit or:
      2 ts Chilli powder
      2 tb tamarind water or
      2 ts Tomato puree
      1 ts Brown sugar
           Salt
      2 tb Vegetable oil
 
  I find that the easiest and tastiest Sambal Ikan is made with canned
  tuna fish. Sambal made with eel, however, is also delicious; cut the
  eel up very small and wash it in vinegar. In Indonesia we make this
  sambal with ikan teri or ikan bilis (tiny dried anchovies).
  Pound the garlic, shallots, kemiri and cabe rawit into a paste. Fry
  this paste in vegetable oil in a wok for about half a minute. Put in
  the tuna fish, eel or teri; stir-fry for 1 minute and add the
  tamarind water, or tomato puree, sugar and salt. Stir in the santen,
  and go on simmering until the mixture becomes thick. This sambal can
  be served hot or cold.