Ambulthiyal

A beautiful yet simple dish from the country of spices, Sri Lanka. Ambulthiya translates to 'Sour Fish' and the goraka is used to do exactly that. It gives the fish a glorious sourness that is incorporated with the smokiness of the clay pot. The banana leaves add aroma and a fruity flavour that is ehnached when eating with a simple curry like dal. This dish has enoumrous amounts of flavour and is so easy to cook over the stove. This recipe definitely deserves space in your kitchen to make it's way to your heart.

Serves: 4

Ingredients

500g Yellowfin Tuna

2 Pandan leaves

6-8 Curry leaves

3-4 Goraka Pieces

2-inch chopped Ginger

3 chopped Garlic cloves

3 Cardamom

3-4 Cloves

½ tsp Turmeric powder

1 ½ red Chilli powder

3 tsp Black pepper

Salt to taste

1 ½ cup Water

Banana Leaves

Method

Step 1- Marinade

Soak goraka pieces in water and keep aside for 5 minutes. In a blender, add chopped ginger, chopped garlic, pandan leaves, curry leaves, cardamom, cloves, turmeric powder, chilli powder, salt and soaked goraka. Blend into a fine paste.

Step 2

Cut the tuna into bite-size pieces. Add the marinade and tuna to a bowl. Coat well and keep aside for 30 minutes. Line a clay pot with 2 layers of banana leaves. Making sure no surface is exposed.

Step 3- Fish

Add the marinated tuna to the clay pot. Then add water to the pot, making sure the fish is submerged in water. Place on low heat till all the water evaporates. Then let the fish char for another 20 minutes or till it turns black.

Step 4

Once the fish turns black, take the pot off the heat and cover with a lid for 3-4 minutes. Then remove the lid and let the fish cool for 10 minutes. Then gently remove the pieces from the pot and serve with parippu and rice.

Tips

1. You can replace goraka with tamrind, reduce the quantity by half.

2. You can use skipjack tuna as well or any fish with a sweet taste.

3. Make sure to apply two layer of banana leaves to avoid burning the fish.

4. Make sure the fish isn't crowded in the pot.

5. When adding water make sure all the pieces of the fish are submerged.

6. Cook till the fish is completely char, that adds a layer of smokiness to the dish.

7. Best served with a curry and eggplant pickle.