Sri Lanka: Dilmah Dunkeld BOP tea red snapper with ambulthiyal gravy

Serves: 2      Prep time: 20 mins       Cooking time: 20 min

For the Fish
150g red snapper fillet
2 tsp Dilmah Dunkeld BOP
2 tsp garlic paste
½ tsp chilli flakes
Salt and pepper to taste

For the sauce
2 tbsp Olivado coconut oil
¼ tsp mustard seeds
10 curry leaves
1g Pandan leaves
½ sliced onion
2 cloves garlic, sliced
1 large diced tomato
1 tsp roasted curry powder
¼ tsp turmeric powder
½ tsp chilli powder
1 cup fish stock
2 tbsp Goraka paste (similar to tamarind paste)
½ cup coconut milk
½ cinnamon quill
2 to 2 cardamom pods
¼ tsp cumin seeds
¼ tsp fenugreek seeds
2 cloves
Salt and Pepper

Method:
Cut the fish into cubes about 2cm x 5cm, rub with garlic paste then seasonings.

Sprinkle with Dilmah tea and 1 tbsp coconut oil and wrap with banana leaf then set aside for about 20 minutes while you make the gravy.

For Gravy:
Heat 1 tbsp Olivado coconut oil in a frypan to moderate heat.

Add mustard seeds, curry leaves, pandan leaves, onion, garlic, tomatoes, curry powder, chilli powder, turmeric and fish stock simmer for about 5 minutes.

Next add the cinnamon, cardamom, cumin seeds, fenugreek, cloves, goraka paste and salt, pepper to taste – bring to the boil then simmer for 20 minutes.

Add coconut milk and cook further for five minutes, stirring continuously. Pass through a fine strainer, correct the seasoning.

Steam the fish parcels for about 5 minutes, or until cooked, using 2 cups Dilmah tea as the liquid instead of water.

Serve fish and Ambulthiyal gravy with steamed country rice.

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