Ambul Thiyal Sri Lankan Sour Curry Of Fish Recipes

AMBUL THIYAL (SRI LANKAN SOUR CURRY OF FISH)

Steps:

• Wash and dry fish, cut into serving pieces.
• Soak tamarind in vinegar until its soft. (If tamarind is very dry, heat in an enamel saucepan for a few minutes adding some of the water).
• When cool enough to handle, squeeze the tamarind in the liquid to dissolve the pulp, strain through a fine nylon sieve and discard seeds and fibres.
• Put all ingredients into a pan (preferably an enamel or stainless steel pan) and bring to the boil.
• Reduce heat and simmer uncovered until fish is cooked and gravy is thick.
• Shake pan or turn fish pieces carefully once or twice during cooking.
• Serve with white rice.

SRI LANKAN AMBUL THIYAL(SOUR FISH CURRY).

Steps:

• Have all the ingredients for the sour fish(ambul thiyal)curry.
• Cut the fish into the required size, they should fit the pan while not crowding within the pan.
• Soak the goraka(5) pieces for 5 minutes and then grind them into a fine paste.
• You will need a little water to make the grinding process easier.
• Grind and make a paste using garlic(4 cloves), ginger(1tbs), pepper(3tbs), cloves(3), curry leaves(a sprig), pandan leaves(2inch), cardamom(3), red chilli powder(1tsp), turmeric(1/4tsp).
• Once you have a fine paste of goraka as well as the other ingredients mentioned above,
• Combine both the pastes, check for seasoning, and add salt and more pepper if necessary.
• Add the paste to a large bowl with the fish pieces and mix well, set aside for 10-15 minutes while you prepare the clay pot to cook the fish.
• Cut the banana leaf in a way you can layer the bottom of the clay pot, either in rectangular pieces or one in the shape of a disk.
• Once you place the banana leaf in the bottom of the pan, give the fish a last mix and add them to the clay pot.
• Try not to crowd the fish or stacking them one over the other too much as you want all the pieces of fish to cook evenly and intact.
• If there is leftover marinade in the bowl, add 1 cup of water to it, collect the marinade and pour the water over the fish.
• Check if the water just about covers the fish, if not add a little more.
• Place the pan over a low fire, and let it simmer until the water evaporates completely.
• Do not mix or use a spoon on the dish at any point in the cooking process, if you really want to move the pieces, hold the pan from both sides and give a little shake for the fish to settle.
• Once the fish takes on a blackish tinge while slightly charring on the bottom, remove it from the fire and let it cool. then gently pry the fish pieces so they come off the pan easily.