Monday, August 21, 2017

Ambul Thiyal/Sri Lankan Tamarind Fish

Sri Lankan Tamarind Fish

Sri Lankan fish curry is delicious and very similar to Kerala fish curry. I once tried a fish stew and it was very tasty and I was looking for some good fish recipes to try. This recipe is adapted from the book Sri Lankan Cooking, by Douglas Bullis and Wendy Hutton.This is a very unique preparation, tangy and spicy and this curry can be preserved in room temperature for 3-4 days. This curry is best when served with plain rice or with orutti/rice flat bread.

Fish- 1 kg
Ginger- 2 inch thick piece
Garlic- 5 cloves
Shallots- 8-10
Onion thinly sliced-1
Kudampuli/gambooge- 3-4 
(you can also use tamarind pulp)
Kashmiri Chilly powder- 2 1/2 tsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 2 tsp
Garam masala- 1/4 tsp
Whole spices- clove-2, green cardamon- 2 Cinnamon stick- 1 piece
Pandan leaf- 2 small piece 
Curry leaves
salt to taste

Soak kudampuli/gambooge in half cup of hot water and set aside for half an hour.

In a pan add all the spice powders and dry roast for two to three minutes (till it is reaches smoking point). Set this aside and in the same pan add two tsp of oil and saute sliced shallots, garlic,ginger and pandan leaf till it is golden brown.

Put this sauteed onion, roasted spices and the kudampuli into a blender and make it into a fine paste.

Marinate the fish with this paste and salt set aside for 10 minutes.

Heat oil in a heavy bottom pan or clay pot and add the whole spices. After a minute add the sliced onion and curry leaves. Saute till golden brown.
 Layer the fish and fry in medium flame till one side is crispy. Gently flip the fish and cook the other side. Add half cup of water, cover and cook for 10 minutes. Remove the lid and continue cooking till the gravy is thick. Serve with rice.

Try this,
Hope you will all enjoy


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