Malu Embul Thiyal is the sri lankian name for this groundbreaking fish curry.
Ingredients for 4 people:
- 1 kg fresh salmon trout fillet with skin
- 2-3 red onions
- 250 gr. ripe cherry tomatoes
- 2-3cm fresh ginger root
- 1-2 cloves of garlic
- 20 fresh curry leaves (or dried)
- 4 tbsp dark roasted curry
- 1 tbsp tamarind paste
- frying oil or coconut oil
- salt, coconut blossom sugar
- chilli
For the spice mixture:
Mix the curry powder with 1 tbsp. oil, the grated garlic and ginger, and the tamarind paste to make a spice paste.
Preparation:
1. Divide the salmon trout fillets into coarse pieces.
2. Cut the onions into fine rings.
3. Cut the cherry tomatoes in half.
4. Heat the fat in a wide pan with a higher edge and add the fresh curry leaves and the onions and sauté them over medium heat for 5 minutes until golden (if you use dried curry leaves, add them after the onions have been sautéed).
5. Sprinkle onions with 1 tbsp coconut blossom sugar and stir vigorously.
6. Now add the spice mixture and the cherry tomatoes, stir briefly and add 250 ml water.
7. Simmer the sauce over medium heat without a lid for about 10 minutes. Then reduce the heat and add a little salt.
8. Add a little salt to the fish pieces and add them to the hot sauce.
9. Let the fish simmer for about 10 minutes with the lid closed.
10. Turn off the heat and let the curry infuse for another 20 min.
Taste and season if necessary and sprinkle with fresh chilli if you like it hot.
To serve
The fish curry tastes best with rice. You can serve almost any vegetable with it. In my photo you can see courgettes with black mustard seeds and turmeric.
Cut two courgettes into thin slices. Heat some oil in a pan, add 1 tsp of black mustard seeds and wait until they start to bounce. Now put the courgettes in the pan and keep turning them. Once the courgettes have drawn some water, add 1/2 tsp turmeric. After about 5 min the courgettes should be ready. Season with salt and a little fresh lemon juice.
Enjoy!
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