Tempered Fish Abul Thiyal (Themparaadu maalu ambula, Tempered Fish Sour)

A delecious Sri Lankan Tempered Fish Sour (Tempered Fish Abul Thiyal, Themparaadu maalu ambula) recipe.

INGREDIENTS:

• 500g of fish (take fresh fish. Then add a little bit of lime sour, a little bit of turmeric, Goraka and wash it. Then add lime sour, half a teaspoon of chilli powder, a little bit of turmeric, a pinch of salt and a teaspoon of coconut oil. Keep it for seasoning)
• 3 tablespoons of good coconut oil
• 1 teaspoon of fenugreek
• 12 thin sliced red onions
• 10 garlic pieces (slightly crushed)
• Piece of ginger (slightly crushed)
• Two curry leaves and a piece of rampa
• 3 raw chilli pods (cut each pod to two pieces)
• 3 teaspoons of chili powder
• 2 teaspoons of coriander powder
• Put half a teaspoon of crushed cardamom, cloves and cinnamon together
• 3 pieces of goraka (keep in hot water)
• Salt to taste
• 2 teaspoons of mustard
• 15 freshly crushed peppercorns

METHOD:

• Get a good clay pot. Put it on the stove and put 3 tablespoons of coconut oil on it.
• When the oil heats up, add 8 teaspoons of mustard seeds. When the mustard seeds are exploring, add a teaspoon of fenugreek.
• After 30 seconds, add the sliced red onions. After a minute, add the crushed garlic and ginger. Don’t fry too much.
• When it is slightly fried, add curry leaves and rampa. Stirring and fry well.
• Now add chilli powder, coriander powder and half a spoon of crushed cardamom, cloves and cinnamon bark to this mixture. Mix well.
• Add a cup of water to the mixture as it may become sizzle. Reduce the flame.
• Slightly cook the spices in the middle flame until the oil separates.
• Now pour the goraka which was in the hot water along with water to the mixture.Then add two cups of water. Now test the salt.
• Let the broth boil over medium heat.
• Now carefully add the seasoned fish to the broth. Let the broth boil once. Do not stir.
• Carefully test the salt and sour. Sprinkle over the crushed peppercorns. Reduce the flame of the stove and close the clay pot. Cook it for around 20 minutes in the middle flame. Then close the flame and keep the clay pot on the stove.
• Make this sour and eat it about eight hours later.