Ambul Thiyal (Sri Lankan Sour Curry of Fish)

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • 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.
  • Put all ingredients into a pan (preferably an enamel or 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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