FISH AMBUL THIYAL

Ingredients: 

(makes 01 serving) 

• 150g fish (preferably tuna)
• 1 cloves garlic
• 1-inch piece ginger   
• 1/2 tsp. black pepper powder
• 1 tsp. fenugreek
• 2 pieces goraka (or 2 Tbsp. tamarind)
• 1 tsp. salt
• 1 Tsp olive oil (7g)
• 1 onion, finely chopped
• 1 clove
• 1 cardamom
• 1-inch stick cinnamon
• 1 sprig curry leaves
• 1/2 cup (125 ml) water

Spices for roasting:

• 2 tsp. cayenne pepper
• 1/2 tsp. cumin powder
• 1/2 tsp. fennel powder
• 1 tsp. coriander powder

Method:

• First wash the fish and cut it into 1-inch cubes.
• Roast the 4 spices (Cayenne pepper/ Cumin powder/ Fennel powder/ Coriander powder) in a pan until dark in color (be careful not to burn) Place the garlic, ginger, roasted spices, black pepper, fenugreek, goraka and salt into a food processor or grinder and grind into a thick paste. Add a little water if necessary and coat the fish with this mixture. 
• Heat oil in a pan. Sauté onions, clove, cardamom, cinnamon, and curry leaves until the onion is translucent.
• Place fish in the pan with water and remaining ingredients and bring to a boil. Reduce heat and simmer until all water evaporates (for about 20 minutes).

Modification:

• If you like to make more portions, multiply the ingredients into the number of portions.
• (Note: If you are using real tamarind fruit, soak the pods in 1/4 cup warm water. Strain and discard seeds and fiber and add to the mixture. If you are using tamarind paste, use only about a teaspoon since it is concentrated).
• (Note: This is considered a ‘dry’ curry containing little or no gravy)

Nutrition Facts:

• Calories: 299.8 Cal
• Protein: 36.2g
• Carbs: 10.3g
• Fat: 12g