MALU ABULTHIYAL (මාළු ඇඹුල්තියල්)
INGREDIENTS
* 2 lbs Fish (Hali bet, Salmon or Tuna)
* 10-15 pieces Goraka
* 1 1/2 tbs Salt
* 1 1/2 tbs ground black Pepper
* 1/4 tsp Turmeric powder
* 1 sprig Curry Leaves
* 1-2 pieces Rampe
* 2 pieces Cinnamon
* 2 cloves Garlic (crushed)
* 1/2 tsp roasted Curry powder
* 1 cup water
METHOD:
- Wash and cut the fish into 15-20 pieces.
- Place the goraka pieces in a saucepan, add a little water to cover
and simmer for about 5-10 minutes (until the goraka is soft).
- 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 pieces.
- 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.
* 2 lbs Fish (Hali bet, Salmon or Tuna)
* 10-15 pieces Goraka
* 1 1/2 tbs Salt
* 1 1/2 tbs ground black Pepper
* 1/4 tsp Turmeric powder
* 1 sprig Curry Leaves
* 1-2 pieces Rampe
* 2 pieces Cinnamon
* 2 cloves Garlic (crushed)
* 1/2 tsp roasted Curry powder
* 1 cup water
METHOD:
- Wash and cut the fish into 15-20 pieces.
- Place the goraka pieces in a saucepan, add a little water to cover
and simmer for about 5-10 minutes (until the goraka is soft).
- 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 pieces.
- 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.
