Ambul Thiyal (sri Lankan Sour Curry Of Fish)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 500 g fish fillets or 500 g steaks
• 1 tablespoon tamarind pulp
• 1/4 cup vinegar
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 teaspoon grated gingerroot
• 1 teaspoon salt
• 6 -8 curry leaves
• 1 stalk lemongrass (or 2 strips lemon rind)
• 1 inch cinnamon stick
• 1/4 teaspoon fenugreek seeds
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon chili powder
• 1 1/2 cups water
• 2 tablespoons oil

Recipe

• 1 wash and dry fish, cut into serving pieces.
• 2 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).
• 3 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.
• 4 put all ingredients into a pan (preferably an enamel or stainless steel pan) and bring to the boil.
• 5 reduce heat and simmer uncovered until fish is cooked and gravy is thick.
• 6 shake pan or turn fish pieces carefully once or twice during cooking.
• 7 serve with rice.