JK gone traditional!

Fans,

Don’t you ever think Jeews kitchen is all about contemporary food. We are open for any cuisine..

Today we go Sri Lankan and classic. And this is 100% JK approved too..

Embul Thiyal was a great way of preserving fish when refrigerators were not available. Now we have got means of freezing things, this has become a rare delicacy especially during festive seasons.

Few alterations had to undergo in the original recipe to get it through our rigorous guidelines.

  • We lowered the amount of salt used
  • Use of turmeric was limited compared to the traditional recipe

What you need..

  1. 500g Tuna fish
  2. 50g turmeric
  3. Curry leaves
  4. Usual spices

How you make it…

DSC_9237This is no brainer to our experienced chefs who we call mother! But let me go though..

  1. Cube fish in to thin pieces. The logic behind this is that every piece should get the maximum contact with the clay pot. You may make them tall through. The perfect size I came up with is 1.5″ x 1.5″ x 0.5″.
  2. Chop the Turmeric and grind thinly. You may use the blender! Add some vinegar to make is soft, not more than a tea spoon..
  3. Apply some coconut oil in a clay pan. Finding the right pot is the real game here. It should be wide enough for all the fish to be laid on the surface, while being small enough to give an even heat across.
  4. Embul Thiyal is a very customizable dish. The taste and technique differs from which part of the country you are from! Take this as from Kottawa!
  5. Mix some pepper, garlic, curry powder with the fish. Add not more than 10g ( 2 TSP) of salt (usually Embul Thiyal is very salty, but as health conscious kitchen we are very careful about it)
  6. Lay all the pieces flat on the pot. Do not leave spaces between.
  7. Add some curry leaves on top.
  8. Cooking is in two steps.
    1. Initially you need to get the fish properly cooked in moderate heat for about 20 mins. Let it boil. Keep the lid on!
    2. Now lower the heat to very mild. Do not disturb the fish getting cooked.
  9. The trick is finding the sweet spot between slightly burnt to adequately dried. You may give few shies.
  10. Unlike other JK dishes, you are still not ready to go after finishing cooking. You may leave the dish for at least one whole day until you consume. Keep it covered and in a dry place. You can enjoy this classic for roughly 5 days without any means of preservation!