Amberella Curry
Hanging bunches of oval shaped fruits resemble mango but taste bit sour. Ambarella has been a favourite when it comes to chutneys of Sri Lankan tradition. It is known by many names as it grows in many parts of the world in the tropical zone. Amberella bark and leaves are taken as therapeutic agents because it contains flavonoids. The fruit is rich in energy, calcium, phosphorous, iron, protein and vitamins C and B. Making a mouthwatering Amberalla curry, a sweet and sour dish, is not that difficult and is worth the effort. So this is how you can do that.
Ingredients
- Amberella 500g
- Bombay Onion 01 (medium size)
- Garlic cloves 3
- Green Chilies 3
- Curry Leaves
- Pandan Leaves
- Maldivian fish
- Roasted Curry Powder 2 tsp
- Salt 1tsp
- Chillily Powder 1 tsp
- Turmeric ½ tsp
- Cinnamon ½ inch
- Sugar 1 ½ tsp
- 02 cup of water
- Coconut Oil 02 tsp
Method
- Peel off Amberella and cut it in to small pieces.
- Add Bombay Onion, Garlic, Green Chilies, Curry Leaves, Pandan Leaves, Cinnamon, Maldives fish to a well heated pot with coconut oil.
- After a while add Roasted Curry Powder, Salt, Chillily Powder, Turmeric and fry for 02 minutes.
- Add Amberella pieces in to the pot and mix it well.
- Add some Sugar according to your taste.
- Finally add 02 cups of water and cook it for 20 to 30 minutes on low flame.
