Ambul Thiyal

Ambul Thiyal

Based on 1 ratings
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Kathrin

Community member

"This is a dry fish curry with a distinctly sour to salty taste. The fish is preserved by the acid of the goraka and the spices and can be pre-cooked and enjoyed as a week night dinner."
Difficulty
Medium 👍
Preparation
40 min
Baking
0 min
Resting
20 min

Ingredients

2Servings
225 g
tuna steaks
¼ tbsp
Goraka paste
3
dried chilis
⅜ tbsp
coriander seeds
¼ tbsp
cumin seed
¼ tsp
fennel seed
¼ tbsp
black peppercorn
⅝ tsp
salt
¾ tbsp
canola oil
¼ tbsp
ginger garlic paste
½ sprigs
curry leaves

  • Step 1/3

    • 3 dried chilis
    • ⅜ tbsp coriander seeds
    • ¼ tbsp cumin seed
    • ¼ tsp fennel seed
    • ¼ tbsp black peppercorn

    Roast whole spices on low heat, allow to cook down and grind to a spice powder.

  • Step 2/3

    • 225 g tuna steaks
    • ¼ tbsp Goraka paste
    • ⅝ tsp salt

    Cut tuna into chunks, marinate for 20-30min in a bowl with goraka paste, salt and spice powder.

  • Step 3/3

    • ¾ tbsp canola oil
    • ¼ tbsp ginger garlic paste
    • ½ sprigs curry leaves

    Heat oil in an iron cast pan or clay pot, fry curry leaves and ginger garlic paste lightly on low heat. Add tuna, cover and cook until fish is done. Remove lid and cook another 20mins on low heat until the consistency is dry. Serve with rice and vegetables.

  • Enjoy your meal!

    Ambul Thiyal

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