Ambul Thiyal (Sri Lankan Sour Curry of Fish)

Name: Ambul Thiyal (Sri Lankan Sour Curry of Fish)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Sri Lankan Moor
Ingredients: 500 g fish fillets; 1 tbsp tamarind pulp; 0.25 cup vinegar; 1 medium onion; 3 garlic cloves; 1 tsp grated gingerroot; 1 tsp salt; 6 curry leaves; 1 stalk lemongrass; 1 inch cinnamon stick; 0.25 tsp fenugreek seeds; 0.25 tsp ground black pepper; 0.25 tsp chili powder; 1.5 cup water; 2 tbsp oil

Gently simmered fish, warmed with curry leaves and tamarind. Serve with white rice.

50 min · Serves 6 · Medium

Method

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Time: Prep 10 min · Cook 40 min · 50 min total
Difficulty: medium

1
Wash and dry fish, cut into serving pieces. Soak tamarind in vinegar until its soft. (If tamarind is very dry, heat in an enamel saucepan for a few minutes adding some of the water).
2
When cool enough to handle, squeeze the tamarind in the liquid to dissolve the pulp, strain through a fine nylon sieve and discard seeds and fibres.
3
Put all ingredients into a pan (preferably an enamel or stainless steel pan) and bring to the boil.
4
Reduce heat and simmer uncovered until fish is cooked and gravy is thick. Shake pan or turn fish pieces carefully once or twice during cooking. Serve with white rice.