Fish Ambul Thiyal

Pabasara Samarasekera | June 6, 2015 | Curries | No Comments

Ingredients

500g Fish steak – Tuna, Thilapia, Bonita or Salmon (Cut in to Pieces) I prefer Tuna/Bonita

3 Tsp Chili powder

1 1/2 Tbs of Pepper powder

1 tsp Roasted Curry powder

12-20 pieces of Goraka (Brindle Berry/Garcinia gummi-gutta/ Gambooge)Depends on the size of the piece

5-8 garlic cloves

5-10 curry leaves

1-2 Pandan Leaves cut in to 3 inches pieces

1 Banana Leaf washed (optional)

Salt to taste

Step 1

In a small pan boil Goraka pieces at least 15 minutes till goraka pieces get soft.

Step 2

Put all the spices, Garlic, Goraka, Salt, Curry leaves in to the blender. Add little water and blend all the spices together till it becomes a fine paste.

Step 3

Take a large pan and covered the bottom of the pan with the Pandan leaves. (It’s better to cook fish in a clay pot or in a non-stick pan.)

Step 4

Dip all the fish pieces in the paste and lay them on the Pandan leaves inside the pan. Make sure that the fish pieces are coated well in the Goraka paste.

Step 5

To make thick gravy, add little water (Just enough to cover the Fish Pieces) in to the Goraka paste and mix the rest of the paste with water. Pour it on to the fish pieces layered on the Pandan leaves in the pan or pot. add few curry leaves(optional) in to the pan. Give it a shake to mix.

Step 6

Cover the pot or pan with the banana leaf and put the lid on. Put the pan on the medium heat and cook for 15-20 minutes till it get cooked.

Step 7

Turn the heat to medium low and remove the lid. Let it simmer till all the fish pieces become dry. At least an hour. Check the fish pan often and give it a shake so it’ll not stick in to the pan or burn. if it still has little gravy, and you want it to dry completely, you can transfer the fish in to a oven proof bowl and leave it in the warm oven till it gets dry.