Heat oil in a pan, add dried fish and fry till golden and crispy. Remove from the fire and keep aside. (If you are using Maldive fish, you can skip this step, because it is boiled, smoked and sun-dried)
To the same pan (add oil if required) add shallots, curry leaves, red chilli flakes and fry for 2 minutes.
Coarsely grind the above all ingredients & salt, by using a motar and pestle or a mixer grinder.
Finally add lime juice and mix well.
Sambol is ready to be served.
