SRI LANKAN AMBUL THIYAL(SOUR FISH CURRY).
Sri Lankan ambulthiyal(sour fish curry). A must-try Sri Lankan fish curry. Made with goraka and black pepper, not only gives the fish ambulthiyal curry a unique taste but is also a method of preserving it.
Provided by jehan yusoof
Categories fish recipes
Time 1h15m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 142 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 27 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 192 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
AMBUL THIYAL (SRI LANKAN SOUR CURRY OF FISH)
I've posted this after a request from another member, I've never tried it as we don't eat fish but its copied from "The Complete Asian Cookbook" by a fantastic cook Charmaine Solomon. She states that in Sri Lanka the acid used for this dish is called "goraka" but she has used tamarind as its easily available.
Provided by Lou van
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 143.1, Fat 5.3, SaturatedFat 0.8, Cholesterol 45.8, Sodium 457.9, Carbohydrate 3.2, Fiber 0.5, Sugar 1.5, Protein 19.4
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