Month's Lankan Recipe:
Fish Chilly Dry Curry (Ambulthiyal)
500g fish (Tuna, Kelawalla, Attawalla,
¼ teaspoon saffron
1 ½ cup of water
1 dessertspoon raw chilly powder
2 dessertspoon roasted mixed chilly
and curry powder
6 red onions sliced
1 dessertspoon vinegar (optional)
2 pieces of goraka (smashed)
1” piece cinnamon
1 small piece ginger (chopped)
2 bulbs garlic (chopped)
4 dessertspoons salt water
sprig curry leaves
½ teaspoon dill seeds
2 dessertspoons coconut oil
Cut the fish in approximately ½”
in thickness. Wash it well with salt water & fresh water.
When ready for cooking, add water and all ingredients other than
the coconut oil and limejuice. Arrange flat in a saucepan (each
piece to touch the bottom of the pan). Cover and cook. When
boiled once, tilt the pan and let the gravy run right round.
Repeat this twice. Cover again and cook on flame. When gravy is
nearly absorbed, remove lid and spread the coconut oil and
simmer longer till curry is dry. Spread limejuice before
removing from fire.
Note: This curry
should be served
before the gravy is quite dry.