Ambul Thiyal

Ingredients

1. 1 Kg of black Fish (Halibut or Tuna)
2. 10 to 15 pieces Goraka
3. 1 1/2 tbs Salt
4. 1 1/2 tbs ground black Pepper
5. 1/4 tsp Turmeric powder
6. 1 sprig Curry Leaves
7. 1 to 2 pieces Rampe
8. 2 pieces Cinnamon
9. 2 cloves Garlic crushed
10. 1/2 tsp roasted Curry powder
11. 1 cup water

Method

• Wash and cut the fish into 15-20 pieces through the bone.

• Place the goraka pieces in a saucsepan, add a little water to cover and simmer for about 5-10 minutes 
• Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated).

• Drain the goraka pieces and crush into a coarse paste. Mix the paste with the drained water and add to the fish, mix well.

• Arrange the fish in a shallow pan and pour the liquid over the pices.

• Wash the mixing bowl with 1 cup water and pour over the fish. 

• Swirl the pan to coat the pieces with the liquid.

• Add the curry leaves, rampe, cinnamon & crushed garlic.

• Cook over slow heat until the fish is done.

•  For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completely dry.