This is a tangy black curry and tastes good with

fish fillets,or fish with less bones.

I made this recipe with sting ray cubes.

This recipe is akin to the Srilankan Ambulthiyal

I have posted before .

This is good to serve with rice,rotis,side dish for

stringhoppers or even bread .The same recipe

can be made with meat too.So do try and let me

know your comments.

INGREDIENTS

500 gm fish

3 pieces kokum ( soaked in warm water)

10 cloves garlic

2 onions sliced

2-3 green chillies

1 inch ginger chopped

1 tsp chilli powder

1 tbsp coriander powder

1/2 tsp garam masala powder

1/2 tsp pepper powder

1/2 tsp cumin seed powder

1/2 coconut grated

1 tbsp rice

2-3 tbsp coconut oil

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds ( optional)

Curry leaves

Salt to taste

METHOD

•First roast the chilli powder,coriander

powder,coconut and rice,in 1 tbsp oil till the

rice turns brown on medium flame

•Grind to a paste with the soaked kokum and

set aside.

• Heat oil in a clay pot ( love to cook in clay pots

😍)add mustard seeds,fenugreek seeds,curry

leaves.

•Next add onions,garlic,green chillies and sauté

till onion turns pink.

•Add the fish and cook for just 2-3 minutes.

•Add a little water,rest of the spices and the

kokum paste and cook for another 10 minutes

on a slow fire .Remove from fire.

Note :You could fry fish cubes separately

and add to this gravy .

https://calinskitchen.com/2019/10/26/sri-lankan-ambulthiyal/

Link to ‘Srilankan Ambulthiyal’👆🏻