Discover the ultimate Sri Lankan anchovies sambal—crispy, chewy, and packed with fiery flavor. This easy recipe transforms dried anchovies into a crave-worthy side dish that pairs perfectly and can be made in under 30 minutes!
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Why You’ll Love This Anchovies Sambal
If you love bold flavors, crispy textures, and a little heat that wakes up your taste buds—this spicy anchovy sambal is about to become your new obsession. I grew up with this Sri Lankan classic, and trust me, once you try it, you’ll wonder why anchovies aren’t already a staple in your kitchen.
This dish is all about deep-fried dried anchovies tossed in a sizzling mix of onions, garlic, chili flakes, and aromatic spices. It’s crunchy, chewy, spicy, and totally addictive. Whether you’re serving it with rice, roti, or even toast, it brings serious flavor to the table.
Anchovies might be small, but they’re mighty when it comes to flavor. Naturally gluten-free and protein-rich, when you fry them up and toss them in sambal? Game over. It’s the kind of dish that makes you go back for seconds… and thirds.
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
How We Make It At The Island
Step 1: Fry the Anchovies
- Start with dried anchovies—head removed if you prefer.
- Deep-fry them until they’re golden brown and crispy.
- Set them aside while you prep the sambal.
Pro tip: A squeeze of lime and a pinch of salt on the fried anchovies alone is chef’s kiss. But save some for the sambal—you’ll want the full experience.
Step 2: Build the Flavor
- In a non-stick pan, heat olive oil and toss in curry leaves, mustard seeds, and sundried red chili.
- Once they start to sizzle, add minced garlic, ginger, and sliced onions.
- Season with turmeric, chili flakes, and salt.
- Let the onions cook down until soft and caramelized.
Step 3: Finish Strong
- Add sliced green chilies and the crispy anchovies to the pan.
- Stir gently and let it all come together for another 3–5 minutes before taking off the stove.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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Ways to Serve It
This sambal is a flavor bomb that pairs beautifully with:
- Ghee rice (my personal favorite)
- Rice and curry
- String hoppers
- Pittu
- Paratha roti
- Even a slice of crusty bread
Got Leftovers?
- Room Temperature: Refridgerate after 4-6hrs later, although the anchovies are deep fried, the onions and garlic are cooked but still moist, it can still go bad if left out for too long. Safe to move it the fridge after 6 hour mark.
- Refrigerator: Safe estimation is 5-7 days in an airtight container.
- Freezer: This is your long-term option. Good for up-to 2-3 months. Freezing stops bacterial growth entirely and preserves flavor well. Texture of onions may soften slightly, but anchovies hold up beautifully.
Anchovies Sambal Recipe
Ingredients
Method
- Deep-fry anchovies until golden brown. Set aside.
- In a pan, heat oil and add curry leaves, mustard seeds, and sundried red chili pepper.
- Add garlic, ginger, onions, turmeric, chili flakes, and salt. Cook until onions are soft.
- Toss in green chilies and fried anchovies. Stir and cook for 3–5 minutes.
- Serve hot and enjoy!
Final Thoughts
Seriously, it’s finger-licking good. You’ll want to make extra just to snack on later. Go on and either pin the image to save and make it later or print or jot down the recipe, grab your ingredients and head to the kitchen now.
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