[CH] Sri lankan curries: sour curry of fish
Tara Deen (tara@es.usyd.edu.au)
Thu, 24 May 2001 15:04:06 +1000
Ambul Thiyal (Sour curry of fish)
In Sri Lanka, this is prepared using a fruit called goraka, a bright
orange fruit that is divided into segments and dried until it is almost
black. Four segments should be used, boiled for 10 minutes or until
tender before use. Tamarind is a readily available substitute.
500g (1lb) firm fish fillets or steaks
1 rounded tbsp tamarind pulp
1/4 cup vinegar
1 medium onion, finely chopped
1 tsp finely grated fresh ginger
1 tsp salt
6-8 curry leaves
1 stalk lemon grass or 2 strips lemon rind
2.5 cm (1") piece cinnamon stick
1/4 tsp fenugreek seeds
1/4 tsp black pepper
1 tbsp chilli powder (fresh chilli is really nice in this dish, and habs
just make it!)
1 1/2 cups water
2 tbsp oil
Wash and dry fish, cut into serving pieces. Soak the tamarind in the
vinegar until it is soft. If tamarind is very dry, heat the vinegar and
tamarind in an enamel saucepan for a few minutes, adding some of the
water. When cool enough to handle, squeeze the tamarind in the
liquid to dissolve pulp, strain through a fine nylon sieve and discard
seeds and fibres. Put all ingredients into a pan (preferably an enamel
ot stainless steel pan) and bring to the boil. 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.
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Tara Deen Phone: 61-2-9351 4271
School of Geosciences Fax: 61-2-9351 0184
Building FO5 Mobile: 061 410 538 655
University of Sydney NSW 2006 email: tara@es.usyd.edu.au
AUSTRALIA
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