Ambul Thiyal [Sri Lanka]

Ingredients:

1 lb. (450 g) fish — preferably tuna

5 cloves garlic

2-inch piece ginger

½ teaspoon black pepper powder

1 teaspoon fenugreek

5 pieces goraka (or 2 Tbsp. tamarind)

2 teaspoon salt

2 tablespoon oil

1 onion, finely chopped

1 clove

1 cardamom

1-inch stick cinnamon

1 sprig curry leaves

½ cup (125 ml) water

spices for roasting:

2teaspoon cayenne pepper

½ teaspoon cumin powder

½ teaspoon fennel powder

1 teaspoon coriander powder

Steps :

§    First wash the fish and cut it into 1-inch cubes

§    Roast the 4 last ingredients in a pan until dark in color (be careful not to burn)

§    Place the garlic, ginger, roasted spices, black pepper, fenugreek, goraka and salt into a food processor or blender and grind into a thick paste. Add a little water if necessary and coat the fish in this mixture. (Note: If you are using real tamarind fruit, soak the pods in ¼ cup warm water. Strain and discard seeds and fiber and add to mixture. If you are using tamarind paste, use ony about a teaspoon since it is so concentrated).

§    Heat oil in pan. Saute onions, clove, cardamom, cinnanmon, and curry leaves until onion is translucent.

§    Place fish in the pan with water and remaining ingredients and bring to a boil. Reduce heat and simmer until all water has evaporated (about 20 minutes).