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