Fish Preperations
Manyokka Roti with Lake fish thick curry
This is One of traditional way of preparing lake fish in Ampara area.and tomato cut of the grass flavor of the Fish.and normally this villagiean have used this fish with roti or rice.and Manyokka roti is one of famous in Eastern province.This thick curry they used for Dinner and Lunch.Try this recipe you will feel the efferent of the food flavor
Ingredients
200 g Lake fish
2 no red onion
1 no green chilli
2 no Clove of Garlic chopped
1 tsp roasted powder
1 no Tomato½ tsp cumin seedsCurry leaves,rampe,cloves
Salt and paper
Manyokka roti
200 g Flour
50g grated Coconut
Onion,green chillis, chopped
100g boiled manyokka
Water according to requirement
Method
Wash the fish and cut in to big pieces
Chopped the red onion and Garlic
Heat the clay pot. Add all ingredients and sauté for a while and place the fish on the pot.
Reduce the heat and allow cook for long time.
Finally add the tomato allow cook for few minutes more
At last add salt and pepper
Ready for the table.
Manyokka rothiMake coconut roti dough, roll into thin slices.
Keep the boiled manyokka in the middle.
Cover from a other layer
Grilled on hot plate. For few minute.
Sri Lankan Style Fish Stew
Ingredients
200 g Fish fillet
2 no Potatoes
3 tbs Mustered
50 g butter
50 ml thick coconut Extract
salt and pepper
onion rings,capsicum and green chilli
2 tbs Vinegar
Method
Heat the wok,add garlic paste,then put sliced potato in to the pan.and cook for few seconds.
Add the fried fish in to the wok,fry for some times add the coconut milk mix with mustered in to the wok,cook foe a wile.
put the rest of the things,like onion rings,capsicum and green chillis,
finally add butter before just take off the fire…
Chilli Fish Curry
Ingredients
500g Fish (Tuna, Boita, Kellawalla, Atawalla)
1/4 Teaspoon Turmeric powder
1 Dessert Spoon Raw Chille powder
1 Dessert Spoon Roasted mixed chillie powder
1 Dessert Spoon Roasted mixed curry powder
1/4 Big Red onion sliced
2 Green chillies sliced
1 Teaspoon Vinegar(optional)
3 Pieces Goraka (finely chopped or smashed) (Can use Tamarind instead
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ginger (finely chopped)
2 Teaspoon Garlic (finely chopped)
1 1/2 Teaspoon Salt
2-3 Spring curry leaves
2 Teaspoon Oil (Coconut oil)
1/4 Lime
1 1/2
Cup Water
Method
Cut the fish in approximately 1 to 1 1/2 inch cubes. If the fish is iced, make sure you marinated it with salt and lime juice and wash off after 15 minutes)
Mix water and all other ingredients other than oil and lime to make the fish curry mix.
Arrange fish in flat pan (each piece to touch the bottom of the pan) and pour the curry mix. Cover and cook till the curry starts boiling.
When curry is boiled tilt the pan and mix the curry letting gravy run around the pan. Cover again and cook on medium heat
for 10-15 minutes. When the gravy is nearly absorbed open the lid and spread the coconut or olive oil on top of the fish curry.
Remove from the fire and add the lime juice.
Fish Ambul Thiyal
Ingredients
2 lbs Fish (Halibet, Salmon or Tuna)
10-15 pieces Goraka
1 1/2 tbs Salt
1 1/2 tbs ground black Pepper
1/4 tsp Turmeric powder
1 sprig Curry Leaves
1-2 pieces Rampe
2 pieces Cinnamon
2 cloves Garlic (crushed)
1/2 tsp roasted Curry powder
1 cup water
METHOD
Wash and cut the fish into 15-20 pieces. Place the goraka pieces in a saucsepan, add a little water to cover and simmer for about 5-10 minutes (until the goraka is soft). Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated). Drain the goraka pieces and crush into a coarse paste. Mix the paste with the drained water and add to the fish, mix well. Arrange the fish in a shallow pan and pour the liquid over the pices. Wash the mixing bowl with 1 cup water and pour over the fish. Swirl the pan to coat the pieces with the liquid. Add the curry leaves, rampe, cinnamon & crushed garlic. Cook over slow heat until the fish is done. For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completly dry.
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