BC's Dry Fish

Ambul Thial (Sri Lankan recipe)

BC

INGREDIENTS:

8 cardamom pods, 1/2 tbsp coriander, 1/2 tbsp cumin seeds, 1 tbsp roasted curry powder, 2 tbsp cracked black pepper, 1 cinnamon stick, 2 green chillies, 2 garlic cloves, 1 tbsp dried red chilli flakes, 1 slice fresh ginger, 1 tsp black peppercorns, 3 pieces goroka, 1 kg tuna or mackerel, 1 large onion, finely chopped, 1 sprig curry leaves, 1/4 tsp fenugreek seeds, 1 lime, juice only

 

 

 

METHOD OF PREPARATION:

1. Grind the cardamom pods, coriander, cumin, curry powder, a teaspoon of salt, pepper, cinnamon, green chillies, garlic, chilli flakes, ginger, black peppercorns and goroka with a little water onto a grinding stone and make a paste. Set aside.
2. Wash and cut the fish into 4-6 pieces through the bone.
3. Place all the remaining ingredients in an earthenware chatty (clay pot) with 250ml water and mix until the paste has dissolved.
4. Mix in the fish and then cook over a coal fire, covered, until the water has evaporated.

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