Appetizing Fish Ambultiyal from Executive Chef Meththa Ekanayake, Mӧvenpick Hotel Colombo

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