Ambulthiyal Sour Fish Curry Srilankans Classic Fish Recipes

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.

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.

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.

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.