Ambul Thiyal
ඇඹුල් තියල්
20 mins.
Preparation
20-30 mins.
Cooking
5 mins.
Resting
Ingredients
- 4 tuna steaks
- 2 tbsp. Ralahami Goraka
- 2 tsp. Ralahami Black Pepper
- salt- according to taste
Extras
- Water to boil the Ralahami Goraka
Utensils
- Clay cooking pot/ Stainless steel saucepan
Instructions
1.
- 100g Ralahami Goraka
To make the Ralahami Goraka paste: add the Goraka to a stainless steel saucepan or a clay pot with a sufficient amount of water.
The water added to the Goraka must be at an amount that covers the Goraka.
2.
Bring the water to a boil and once the Goraka is soft in texture- remove from the heat and set aside to cool.
3.
Put the boiled Goraka with the remaining water into a liquidiser and blend to form a paste.
4.
The prepared paste can be stored in an air-tight container and placed in the refrigerator and be used on multiple occasions for future needs.
3.
- 4 tuna steaks- sliced
Cut the tuna steaks into small-medium pieces and add the pieces to a clay cooking pot or medium saucepan.
4.
- 2 tbsp. Ralahami Goraka paste
- 2 tsp. Ralahami Black Pepper
- salt – to your preference
- 1 tbsp. water
Add the goraka paste, black pepper salt, and water to the cooking pot and mix with the pieces of tuna steaks.
5.
Cook on slow fire for 20-30 minutes.
6.
Periodically, carefully give the fish a mix.
*It is a common practice amongst Sri Lankans to give the cooking clay pot a small shake when mixing the fish, instead of using a spoon.
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