How can Fish Ambul Thiyal be made properly using Hanthana Spices?
Ingredients
- Tuna fish 500 g
- Chopped garlic 3 tbsp
- Green chilis 4 pods
- Oil 3 tbsp
- Chili powder 1 tbsp
- Turmeric powder 1 tbsp
- pepper powder 3 tbsp
- Goraka paste 3 tbsp
- Curry leaves
- Pandan leaves
- Cinnamon
- Cloves
- Salt
- Water
Steps
- Cut the tuna pieces into somewhat thin and flat pieces.
- Mix Goraka paste, black pepper, salt, chili powder, turmeric, and chopped garlic. Add half a cup of water and make it into a thick, batter-like paste.
- Add oil to a clay pot on a stove.
- Then dip one piece into the Ambul Thiyal batter and cover it very well with the Ambul Thiyal paste. Now place it in the clay pot.
- Do the same with all the pieces, one at a time, and arrange them into one layer. Every fish piece has to touch the bottom.
- Now, if there’s any Ambul Thiyal paste left, spread it over fish pieces.
- Add some curry leaves, pandan leaves, cloves, and cinnamon pieces.
- Cover and cook on very low heat until the fish pieces ooze out water and they’re mostly cooked.
- Reduce the heat to the lowest setting, and cook until all the water is evaporated.
- Close the lid, keep it for a while, and serve.
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