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

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