FISH BARRACUDA HOT AND SOUR (AMBUL MIRIS MALU)

INGREDIENTS

Barracuda fish 500 grams cut into ¾ inch slices

Salt crystals little

Curry leaves little chopped

Onion chopped 01 tablespoon

Goraka (gamboges) 04 pieces

Tamarind paste 01 teaspoon

Chili powder 01 teaspoon

Pepper crushed ¼ teaspoon

Corn or sunflower oil 01 teaspoon

Water ½ tea cup

Table Salt to taste (iodized)

METHOD

Wash the fish well and keep in a colander to drain excess water. Dilute salt crystals in two (02) teaspoons of water and season the fish, leave aside for ½ an hour. Mix the tamarind in the ½ c tea cup of water and discard the seeds. Wash the goraka well free of sand and impurities, chop fine and combine with the tamarind and blend this smooth. Mix chili powder, oil, onion and curry leaves in this liquid. Put into a cast iron pan, thatchi or kadai, bring to a boil reduce flame and introduce the fish. Cover and allow cooking and after a few minutes, turn the fish over carefully with a spatula, cover and allow simmering. After ten (10) minutes open the cover and increase the flame. After a few seconds remove from stove and by now the gravy would be semi thick and coating.