Ambul Thiyal (Sri Lankan Sour Curry Of Fish)

• 500 g fish fillets or 500 g steaks
• 1 tablespoon tamarind pulp
• 1/4 cup vinegar
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 teaspoon grated gingerroot
• 1 teaspoon salt
• 6 -8 curry leaves
• 1 stalk lemongrass (or 2 strips lemon rind)
• 1 inch cinnamon stick
• 1/4 teaspoon fenugreek seeds
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon chili powder
• 1 1/2 cups water
• 2 tablespoons oil

1. Wash and dry fish, cut into serving pieces.
2. Soak tamarind in vinegar until its soft. (If tamarind is very dry, heat in an enamel saucepan for a few minutes adding some of the water).
3. When cool enough to handle, squeeze the tamarind in the liquid to dissolve the pulp, strain through a fine nylon sieve and discard seeds and fibres.
4. Put all ingredients into a pan (preferably an enamel or stainless steel pan) and bring to the boil.
5. Reduce heat and simmer uncovered until fish is cooked and gravy is thick.
6. Shake pan or turn fish pieces carefully once or twice during cooking.
7. Serve with white rice.

tamarind pulp, vinegar, onion, garlic, gingerroot, salt, curry, stalk, cinnamon, fenugreek seeds, ground black pepper, chili powder, water, oil

Taken from www.food.com/recipe/ambul-thiyal-sri-lankan-sour-curry-of-fish-315082 (may not work)