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’👆🏻
Calin's Kitchen 
Made this curry today. It was very tasty! However, my curry did not become black or very tangy at all, despite using 6 pieces of kokum instead of 3. Maybe your pieces of kokum are much larger than mine. I used Topop brand kokum, which is not completely dry to start with. Do you have an indication of weight/volume to be used?
Also, I couldn’t get the rice to become brown without the coconut and spices burning. Any tips? I used raw rice and maybe I should have used cooked rice? 🙂
My curry became a bit dry tasting due to not being able the grind the coconut/kokum to an actual paste instead of small pieces. I should really get a wet/dry grinder to complement the food processor that I used for this recipe.
Used lots of curry leaves just like in your other recipe, unfortunately I can only get dried ones locally. I was worried about the fenugreek burning or becoming bitter but that did not happen at all.
LikeLiked by 1 person
Happy to hear you liked my recipe.
There are 2 types of kokum. One is the kokum peels which is not much tangy as the dried kernel. Try soaking in hot water and grinding it .The spices and coconut have to turn dark brown.Anyway you could roast the rice separately if you like.( Use only raw rice not cooked).You could roast the fenugreek separately if you like ( it has to turn just light brown). The mixer is the best option I think.I got kokum from Amazon .
LikeLike