![Appetizing Fish Ambultiyal from Executive Chef Meththa Ekanayake, Mӧvenpick Hotel Colombo](https://img-cdn.thepublive.com/fit-in/1280x960/filters:format(webp)/hospibuz/media/post_attachments/wp-content/uploads/2019/05/venpick-Hotel-Colombo.jpg)
Fish Ambultiyal
RECIPE FORM FOR 01 KG
REF ITEMS UNIT QUANTITY
01 TUNA (BONELESS) GRM 500
02 ONION GRM 50
03 FENUGREEK SEEDS TSP ½
04 WHOLE PEPPER TSP 1
05 PANDAN LEAF PC 1
06 SALT - AS NEEDED
07 WATER CUP 1
FOR THE PASTE
08 CARDAMOM POD 4
09 CINNAMON POWDER TBSP 3
10 CUMIN POWDER TBSP 3
11 CORIANDER POWDER TSP 1
12 PEPPER TBSP 1
13 CHILI POWDER TSP 1
14 ROASTED CURRY POWDER TSP 1
15 GARLIC CRUSHED CLV 3
16 CHILI FLAKES TSP 1
17 GORAKA (Gamboge) PCS 5
18 SALT TO TASTE
PREPARATION METHOD FOR FISH AMBULTHIYAL
§ BOIL A LITTLE WATER AND ADD 2 PIECES OF GORAKA. BOIL FOR ABOUT 10 MINUTES. LET IT COOL. KEEP THE WATER ASIDE.
§ GRIND THE SOFTENED GORAKA PIECES AND ALL THE INGREDIENTS IN THE “PASTE” SECTION TOGETHER AND SET ASIDE
§ WASH THE FISH WITH CLEAN WATER AND A LITTLE LIME. COMBINE IT WITH THE PASTE YOU MADE.
§ LINE A LARGE CLAY POT IN THE PIECE OF BANANA LEAF. PLACE THE PASTE COVERED FISH.
§ ADD THE WATER THAT YOU BOILED THE GORAKA IN. COOK ON HIGH COVERED ON A WOOD FIRED STOVE UNTIL THE MIXTURE HAS STARTED BUBBLING.
§ KEEP ON SLOW FIRE UNTIL THE FISH IS COOKED. REMOVE & KEEP ON SAME CLAY POT UNTIL SERVING.
§ THIS DISH CAN BE LAST FOR TWO TO THREE DAYS IF PROPERLY COOKED
§ SERVE WITH RICE, ROTI OR BREAD