Sri Lankan Fish Ambul Thiyal Recipes

SRI LANKAN FISH AMBUL THIYAL

Steps:

• Mix Garcinia Cambogia, black pepper, salt, chili powder and garlic powder. Add half a cup of water and make it to a thick batter-like paste. You might need to add or reduce the amount of water you have to add to get the right consistency.
• Cut the tuna pieces into somewhat thin and flat pieces. I like my fish pieces a bit smaller, so mine are about 3 inches wide and 1 inch thick.
• Now apply a thin coating of oil to your clay pot. (if you don't have a clay pot use any other heavy bottom skillet that takes longer to cool down). This makes sure that pieces aren't going to stick to the pot. And also it roasts the fish pieces a little bit, which adds a nice roasted flavor.
• Then dip one piece into the Ambul Thiyal batter and cover it very well with the Ambul Thiyal paste. Now place it in the clay pot. wider side down.
• Do the same with all the pieces, one at a time and, arrange then into one layer. Every fish piece has to touch the bottom. If one pan is not enough to arrange all the pieces, then use another pan. Do not stack the fish pieces. For 1.5lb fish, you probably would need to use two pots/pans.
• Now if there's any Ambul Thiyal paste left, you can spread it over fish pieces. Add some curry leaves and Ceylon cinnamon pieces. (Ceylon cinnamon comes as a roll of few cinnamon barks. Break it and use it)
• Cover and cook on very low heat until the fish pieces oozes out water and they're mostly cooked. At this point, you can taste the liquid and decide if you want to add any more salt. I like to turn all the pieces upside down. You can totally skip this process if you want. Carefully lift each piece using a fork or spoon and turn them, one piece at a time.
• Reduce the heat to the lowest setting, and cook until all the water is evaporated. Let them completely cool down in the pot before you store it. There should be no moisture left when it cools down. The low moisture helps to keep fish Ambul Thiyal pieces longer without going bad.

SRI LANKAN MAALU AMBUL THIYAL

Steps:

• Boil a little water and add 2 pieces of goraka. Boil for about 10 minutes. Let it cool. Keep the water aside.Grind the softened goraka pieces and all the ingredients in the "paste" section together. (My mother used to hand-grind everything on the heavy grinding stone in the kitchen. But now she just uses the grinder. I do sense a difference in taste though between the two methods) Set aside.Wash the fish with clean water and a little lime. Combine it with the paste you made and set aside.Line a large clay pot in the piece of banana leaf. Place the paste covered fish, onions, fenugreek and the pandan leaf.Add the water that you boiled the goraka in. Cook on high covered on a wood fired stove until the mixture has started bubbling.Fill another clay pot with live burning coals. Remove the cover of the clay pot containing the fish and keep the clay pot filled with the burning coals on top of the other pot like its lid. The purpose is to create a grill like atmosphere with heat hitting the fish from above as well.Cook like this on low heat until the paste thickens to just enough coat the pieces of fish. Serve with rice, bread or even, with crackers!

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.