Halve the kemiri nuts lengthways. Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces.
Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways and crossways. Wash the red peppers and chilies and cut them crossways into pieces approx. 1 cm wide. Leave the grains, discard the stem.
For the fresh lime juice, wash the two limes thoroughly. Since the middle part contains bitter substances, which are squeezed freely when squeezing with a normal citrus press, it is better to proceed as follows: Cut off a piece lengthways about 6 mm to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and center pieces.
Heat a medium-sized pan, add the kemiri nuts (macadamia does not need to be roasted!) And roast without oil until brown spots appear. Add the sunflower oil and let it get hot. Add the onions and the garlic cloves and roast until the onions are translucent. Deglaze with the coconut water and let cool.
Put together with the remaining ingredients in a blender and puree for 1 minute on the lowest setting. Transfer to a coated pan and bring to a simmer. Reduce the sambal to a creamy consistency. Season to taste salty with light fish sauce.
Pour the finished sambal into an ice cube tray while it is still hot and cover with foil and let it cool down. Freeze in the freezer. The next day, break the portions out of the shell and transfer to a sealable container.
If necessary, take 1 portion per person and allow to thaw in a small serving bowl before serving.
The pirate sambal is not only suitable for fish dishes, but also for many Asian dishes from the coastal zones and noodle dishes.