Bake chillies in oven until fragrant for 5mins at 180C. In a blender, blend chillies with shallots and garlic.
Fry mixture in a wok with oil until the oil separates or the chilli mixture gets a little crispy. Add in sugar.
Add in about 1 cup water and let simmer. Keep adding water until you get the right spiciness. After 30-45 minutes add tamarind water. Cook until the sambal turns a slightly darker red. Add in the cooked ikan bilis.
We couldn't stop eating this nasi lemak and felt incredibly satisfied.