Skip to main content

Ambul Thiyal/Sri Lankan Tamarind Fish




Sri Lankan Tamarind Fish

Sri Lankan fish curry is delicious and very similar to Kerala fish curry. Creamy curries with coconut milk or  tangy spicy fish curries with rice is a  classic combo you will never get tried of  eating.Rice and curry is staple or a norm in every household in South India and Sri Lanka.Curries ranging from mild and flavorful vegetables or lentils to spicy meat and fish curries are made and served with rice.

I once tried a mild fish stew and it was very tasty. I was looking for some more Sri Lankan fish recipes to try. This recipe is adapted from the book Sri Lankan Cooking, by Douglas Bullis and Wendy Hutton.Some of the Sri Lankan curries have dominant and powerful flavors that is unique to the island. This fish curry is a blend of fiery spices, flavor and texture that will tickle your taste buds and give you satisfaction of an exotic eating experience.

Sri Lankan Tamarind Fish is a traditional fish curry and is usually prepared in clay pots. It is a dry masala fish and has a very unique taste,with earthy spices, tangy goraka/Malabar tamarind and spicy chilies.This curry can be preserved in room temperature for 3-4 days. The curry is best when served with plain rice or with orutti/rice flat bread.Get your ingredients together and give this recipe a try,you will surely love it.

Ingredients
Fish- 1 kg
Ginger- 2 inch thick piece
Garlic- 5 cloves
Shallots- 8-10
Onion thinly sliced-1
Kudampuli/gambooge- 3-4 
(you can also use tamarind pulp)
Kashmiri Chilly powder- 2 1/2 tsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 2 tsp
Garam masala- 1/4 tsp
Whole spices- clove-2, green cardamon- 2 Cinnamon stick- 1 piece
Pandan leaf- 2 small piece 
Curry leaves
salt to taste
oil


Soak kudampuli/gambooge in half cup of hot water and set aside for half an hour.

In a pan add all the spice powders and dry roast for two to three minutes (till it is reaches smoking point). Set this aside and in the same pan add two tsp of oil and saute sliced shallots, garlic,ginger and pandan leaf till it is golden brown.

Put this sauteed onion, roasted spices and the kudampuli into a blender and make it into a fine paste.

Marinate the fish with this paste and salt set aside for 10 minutes.

Heat oil in a heavy bottom pan or clay pot and add the whole spices. After a minute add the sliced onion and curry leaves. Saute till golden brown.
 Layer the fish and fry in medium flame till one side is crispy. Gently flip the fish and cook the other side. Add half cup of water, cover and cook for 10 minutes. Remove the lid and continue cooking till the gravy is thick. Serve with rice.



Try this,
Hope you will all enjoy


Labels:

Comments

Post a Comment

Popular Posts

German Chocolate Cake

Delicious gooey chocolate cake filled with creamy  caramel flavored coconut pecan frosting will surely be something every chocolate cake lover would die for..and for a chocolate lover like me this was divine.When I first saw the German chocolate cake I was impressed by the beautiful stack of cakes with this gooey frosting and finally ended making one at home. I feel it is one of the most delicious chocolate cake.I have brought a little alterations but for the exact recipe check here .For the chocolate cake you can use either melted baking chocolate or a combination of baking chocolate and unsweetened cocoa powder. Ingredients for the filling Condensed milk- 8 ounce or 1/2 tin Butter - 3 tsp milk- 2 tsp vanilla essence- 1tsp Egg yolks 2 Chopped pecans- 3/4 cup Sweet Coconut - 3/4 cup Salt- a pinch Ingredients for cake 1)Flour- 2 cup Butter - 3/4 stick Cocoa- 1/2 cup Baking powder- 1 1/2tsp Baking soda- a pinch salt- a pinch 2)Semi sweet chocolate- 4 ounce Eg...
49 comments
Read more

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space. Thanks Wan for this opportunity. Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe .. Wan sent me this card with beautiful bouquet of roses,this made my day  :) so sweet of you Wan..really appreciate this:) Once again thanks Wan for this opportunity Hope you will all enjoy.. Have a great day! Suja
42 comments
Read more

Ulli Puli/Sweet and Tangy Onion Curry

Ulli Puli/Sweet and Tangy Onion Curry Ullipuli/ulli curry is a tangy and spicy onion sauce with a touch of sweetness. The tangy taste is from puli/tamarind and the natural sweetness of pearl onions which is lightly enhanced by adding a little of jaggery, which is optional.It is a common sadhya recipe and is served as a thodu curry along with pickles like ginger, mango and lemon .It is very popular in central Kerala. The first time I tasted ullipuli was after my marriage. I first thought that it was inji/ginger curry as they looked very similar,but it tasted delicious. Give this recipe a try,you will surely love it. Ingredients Pearl onions/shallots thinly sliced- 3 cup Sliced coconut pieces- 1/2 cup Tamarind- lemon sized ball Green chilly- 3 Ginger chopped- 1 tsp Fenugreek seeds- 1/2 tsp Mustard seeds- 1/2 tsp Chilly powder- 1 tsp Turmeric powder- 1/2 tsp Asafoetida- a pinch Jaggery powdered- 2 tsp (optional) Curry leaves- a few Dry red chilly-2 Coconut oil-...
47 comments
Read more