Malu Ambulthiyal (Traditional Sri Lankan Sour Fish Curry)

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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:
  1. Cut the fish into 2”pieces and drain the water
  2. Soak the gamboge pieces in hot water for 5-10 minutes
  3. 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)
  4. Add black paper powder and cinnamon pieces into the paste and mix well
  5. Add 1/4cup of water to the paste mix the paste
  6. Get a clay pan / pot and place the banana leaf in it
  7. Coat the fish pieces one by one in the paste and arrange evenly in the clay pot
  8. After placing all the fish pieces, add 01cup of water into the paste and pour over fish
  9. Spread the curry leaves on fish
  10. Keep aside 15 – 30minutes to marinade
  11. Place the clay pot in medium low heat and cover it from a lid (clay lid)
  12. Bring the fish to a boil
  13. Shake (DO NOT STIR) the pot carefully immediately after water starts boil.
  14. Repeat shaking few times 
  15. Reduce heat and simmer uncovered until fish is cooked and gravy is thick
  16. 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

  



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