Sri Lankan Cuisine - Fish Ambul Thiyal
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MAR
14

Sri Lankan Cuisine - Fish Ambul Thiyal

Sri Lankan Cuisine -  Fish Ambul Thiyal

Sri Lankans who hail from an exotic island that is gifted with a wide array of natural resources, have their own way of preparing the unique Sri Lankan delicacies. Fish Ambul Thiyal too is a unique, authentic Sri Lankan dish that is quite popular among the Sinhalese. This is indeed a must try Sri Lankan dish and we are certain that it will not fail to fascinate you! Also this is a renowned means of preserving food. Enjoy!

Note: You will need a large clay pot to prepare this dish. 

Ingredients

  • Banana leaves to be placed at the bottom of the clay pot
  • Fish (Kelawalla or Balaya) 500 g 
  • Ginger ½ tbsp. (Grated) 
  • Black pepper 2 tbsp.
  • Goraka / brindle berry 5 pieces 
  • Garlic cloves 5 (grated)
  • Cardamom pods 2
  • Rampe leaves 2 inches
  • Curry leaves 5-8 leaves
  • Cloves 4
  • Salt to taste
  • Chili powder1 ½ tsp.
  • Turmeric powder ½ tsp.
  • Water as required 

 

Method

  • First, place the banana leaves in a large clay pot and set it aside.
  • Wash the fish and cut them into chunks as required and make sure that they do not crowd in the pan. 
  • To make the goraka paste, you need to soak the goraka/ brindle berry in water for around 7 minutes and grind them into a smooth paste. 
  • Now you can make the spice paste by grinding cardamom, curry leaves, cloves, rampe leaves, chili powder, turmeric powder, garlic, pepper and ginger together. 
  • Combine the spice paste and the goraka paste with the rest of the ingredients and add salt as required. 
  • Now, you may marinate the cut chunks with the above paste in a large bowl and set aside for around 20 minutes.
  • Take the prepared clay pot and add in the marinated fish.
  • You need to add water in a way that it covers all chunks of fish.
  • Now, you can cook the fish over low fire.
  • Do not use a spoon or mix the fish as it gets cooked. Instead you can shake the pot carefully by holding it from either sides.  
  • Let it simmer for a while and let water gets dried up completely
  • When the fish turns dark and takes a blackish hue, remove the pot from fire and set it aside to cool off.  
  • You may serve with white rice or bread.

 

 

 

 

 

By Mekhala Egodawele

Photo source : Internet

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