Homemade Sour Fish Curry
63
This recipe is a very popular dish in Sri Lanka. I hope you’ll try this recipe.
Ingredients
| 500 | grams |
tuna fish
fillets-skin, removed |
|
| 5 | cloves |
tamarind
dry, also Known As Brindleberry, Brindall Berry, Malabar Tamarind, Kodumpuli |
* |
| 350 | millilitres |
water
divided |
|
| 1 | teaspoon |
black pepper
|
|
| ½ | teaspoon |
ginger
freshly chopped |
* |
| ½ | teaspoon |
garlic
chopped |
|
| ½ | teaspoon |
chili powder
|
|
| 1 | stick |
cinnamon
small one |
* |
| 1 | each |
cloves, ground
|
* |
Directions
Wash, remove skin, and cut fish fillets into about 15 pieces each.
Now in a small saucepan boil gambooge with 100 ml water.
When it comes to a boil, remove from heat and let cool.
Once cooled, place the gambooge and the water that is in the pan into a blender.
Add pepper, ginger, garlic, chili powder, clove and one inch sized cinnamon stick.
Blend until you have a coarse paste.
Place fish into a clean skillet or wok.
Add the remaining 250 ml water and gambooge paste. Mix well.
Now cook fish over medium heat about 30 minutes or completely dry.
Enjoy.
Nutrition Facts
Serving Size 121g (4.3 oz)Amount per Serving
Calories 788% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat
0g
Cholesterol 32mg
11%
Sodium 30mg
1%
Total Carbohydrate
0g
0%
Dietary Fiber 0g
1%
Sugars g
Protein
34g
Vitamin A 2%
•
Vitamin C 2%
Calcium 1%
•
Iron 4%
* based on a 2,000 calorie diet
How is this calculated?
