Heat oil and stir fry the ground paste on low fire until oil surfaces.
Add in the sugar, salt, turmeric powder and tamarind juice.
Stir until the colour turns blood red.
Add in the anchovies and cook well.
Serve with nasi lemak.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.