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
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.