Main Course

Fish Ambul Thiyal

Name: Fish Ambul Thiyal
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 porcje
Cuisine: sri_lankan
Ingredients: 500 g firm white fish cut into 2.5 cm cubes; 30 g goraka soaked in 60ml warm water for 15 minutes, then mashed; 4 ząbek garlic minced; 10 g ginger grated; 10 szt. curry leaf; 1 łyżka black peppercorn crushed; 1 łyżeczka cumin seed ground; 0,5 łyżeczka fennel seed ground; 0,5 łyżeczka turmeric powder; 1 łyżeczka chili powder (opcjonalnie); 120 ml coconut milk thick; 240 ml water; 1 łyżeczka salt

Ambul Thiyal is a traditional Sri Lankan sour fish curry. This recipe uses firm fish cooked in a rich, tangy paste of goraka, spices, and a touch of coconut milk. It's a unique and flavorful dish often enjoyed with rice.

Oryginalny przepis autorstwa Forkin

Łączny czas: 55 min
Porcje: 4
Trudność: Średni
Na porcję: 185 kcal

Informacja o alergenach: może zawierać ryby. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

500 gfirm white fish, cut into 2.5 cm cubes
30 ggoraka, soaked in 60ml warm water for 15 minutes, then mashed
4 ząbekgarlic, minced
10 gginger, grated
10 szt.curry leaf
1 łyżkablack peppercorn, crushed
1 łyżeczkacumin seed, ground
0,5 łyżeczkafennel seed, ground
0,5 łyżeczkaturmeric powder
1 łyżeczkachili powder(opcjonalnie)
120 mlcoconut milk, thick
240 mlwater
1 łyżeczkasalt

Sprzęt

mixing bowl · knife · heavy-bottomed pot

Sposób przygotowania

Krok po kroku

1
Combine the mashed goraka with its soaking water, minced garlic, grated ginger, curry leaves, crushed black peppercorns, ground cumin seeds, ground fennel seeds, turmeric powder, chili powder (if using), and salt in a bowl.
Około 5 min
Wskazówka kucharza: Ensure the goraka is well mashed to release its sour flavor.
2
Mix the spice paste thoroughly until all ingredients are well combined.
Około 2 min
3
Add the fish cubes to the spice paste and gently toss to ensure each piece is evenly coated.
Około 3 min
Wskazówka kucharza: Be careful not to break the fish pieces.
4
Transfer the coated fish to a heavy-bottomed pot or clay pot.
Około 1 min
Wskazówka kucharza: A clay pot is traditional and helps infuse flavor, but any heavy pot works.
5
Pour in the thick coconut milk and water.
Około 1 min
6
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low.
Około 5 min
Wskazówka kucharza: Do not stir once the fish is added, as it can break apart.
7
Cover the pot and simmer for 20-25 minutes, or until the fish is cooked through and the gravy has thickened to your desired consistency.
Około 25 min
Wskazówka kucharza: The curry should be relatively dry with a thick coating on the fish.
8
Serve hot with steamed rice.

Na porcję

Wartości odżywcze

72%Ocena

Kalorie: 184,8kcal
Białko: 23,7g
Węglowodany: 4,4g
Tłuszcz: 9,7g
Błonnik: 1,3g
Cukry: 0,9g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover Fish Ambul Thiyal in an airtight container in the refrigerator.

Odgrzewanie

Gently reheat on the stovetop over low heat until warmed through, adding a splash of water if too dry.