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’👆🏻
