Sour Claypot Fish Recipe - fish ambulthiyal

(balaya ambulthiyal)

RECIPES OF SRI LANKA

The southwestern coastal town of Ambalangoda first made this dish famous. A classic example of clay-pot cookery, the tamarind imparts it sharp taste and also acts as a preservative. Even in Sri Lanka's heat and humidity, the dish can keep up to a week.

Ingredients :

500 g

1 tbsp

5 tsp

1 1/2 tsp

125 ml

1 slice

5 cloves

1 sprig

6

-

-

Tuna or other firm fish

Tamarind pulp soaked in 4 tbsp water

Chili powder

Ground pepper

Water

Ginger

Garlic

Curry leaf

Cloves

Juice of one lime

Salt to taste

Method :

• Stir and strain the tamarind pulp, discarding any solids.

• Cut fish into eight pieces, wash them well with the lime juice and arrange the pieces in a single layer in a pan.

• Blend the tamarind water, chili powder, pepper, salt and a little water to a paste.

• Mix the paste with the fish in the pan, coating each piece thoroughly.

• Add the cloves, ginger, garlic, curry leaves and water and bring to a boil.

• Simmer for approx. 15 - 20 minutes or until all the gravy has reduced and fish pieces are quite dry. It is then ready to be served.

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