Ambulthiyal Sour Fish Curry Srilankans Classic Fish Food

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.

AMBULTHIYAL (SOUR FISH CURRY) - SRILANKANS CLASSIC FISH RECIPE

Steps:

• To make the gorakka paste, soak the gorakka in hot water for about 10-15 minutes. For best result let it soak overnight in lukewarm water.
• When ready, separate the gorakka from the water. Keep the water aside for later use. With the gorakka, add a tsp of olive oil, chilli powder, black pepper powder, and turmeric powder. Then grind it together to create a thick paste. Use leftover water if needed.
• NOTE - If you have one use the Sil Batta to create the tamarind paste. Sil Batta is none other than a stone grinder. We use to have in our kitchen back home. Using an earthware to grind ingredients brings out a subtle earthy flavour to the food. If you don't have one no worries. Use anything you have that could grind these spices together to create a thick paste.
• Next, cut, wash, and clean the fish with salt and turmeric powder. When done use the gorakka paste to coat the fish well on both sides and all around and set it aside for now.
• If you have the banana leaf. Cut it to a square or a round shape first then line it inside the clay pot. By doing this it adds a subtle leafy flavour to the fish. Also, this prevents the fish from sticking/burning to the bottom of the pot. Use a wide enough clay pot to cook in, leave it to warm over medium heat.
• Meanwhile, Add in a sprig of curry leaves, green chilli, cardamoms, cinnamon piece (optional), sliced ginger and garlic, a piece of pandan, fenugreek, and some water (or use the leftover water we set aside) over the kingfish.
• Give it a slight mix then add it all to the clay pot. Pour in all the water and any excess paste over the fish. Spread the fish flat on the pot, don't crowd them too much or overlap more than one time. Reduce the heat to low and let it simmer for about 50 minutes to an hour or until most of the water is evaporated leaving the fish with a dry curry.