Tamarind fish curry

Tamarind fish curry

Ambul thiyal

By
From
S is for Sri Lankan
Serves
2
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 onion, finely chopped
10 curry leaves
4 cloves
1/2 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1 green chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
1 tablespoon Sri lankan curry powder
2 tablespoons tamarind paste
1 teaspoon salt
2 tuna steaks

Method

  1. Heat the oil in a frying pan on a medium heat and stir-fry the onion and curry leaves for 10 minutes until evenly golden brown.
  2. Meanwhile, crush the cloves, fenugreek seeds and black peppercorns in a pestle and mortar, then pound in the chilli and garlic until it is a smooth paste. Stir in the curry powder, tamarind paste and salt to form a curry paste.
  3. Rub the tuna steaks all over with the curry paste, then add to the onion in the pan. Pour in 30ml water and cook the steaks for 4–5 minutes on each side on a medium–low heat. Serve hot with rice.
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