Malu Ambulthiyal (Traditional Sri Lankan Sour Fish Curry)
Ingredients:
- 500g firm red fish cut into 2" pieces (Tuna is the best)
- 10-15 Gamboge pieces (Goraka)
- 2-4tbl salt water
- 2-3tsp black pepper powder
- 1” cinnamon stick (crushed into pieces)
- 1 cup water (just to cover the layer of fish)
- Bunch of curry leaves
- Piece of banana leaf
Method:
- Cut the fish into 2”pieces and drain the water
- Soak the gamboge pieces in hot water for 5-10 minutes
- Add gamboge pieces into a mortar and pestle and make in it paste adding salt water little by little (it should be a thick paste)
- Add black paper powder and cinnamon pieces into the paste and mix well
- Add 1/4cup of water to the paste mix the paste
- Get a clay pan / pot and place the banana leaf in it
- Coat the fish pieces one by one in the paste and arrange evenly in the clay pot
- After placing all the fish pieces, add 01cup of water into the paste and pour over fish
- Spread the curry leaves on fish
- Keep aside 15 – 30minutes to marinade
- Place the clay pot in medium low heat and cover it from a lid (clay lid)
- Bring the fish to a boil
- Shake (DO NOT STIR) the pot carefully immediately after water starts boil.
- Repeat shaking few times
- Reduce heat and simmer uncovered until fish is cooked and gravy is thick
- Serve with rice and curry, rotti or any type of bread
Tips:
- Use a dry spoon which will be able to keep this few days
- You can crush this fish pieces into onion sambol and make fish sambol