Kabla Macha Ambila

Name: Kabla Macha Ambila
Cuisine: Indian
Ingredients: 1/2 kg Kabla macha; 4 tbsp tamarind paste; 4 tbsp Jaggery powder; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1/2 tsp fenugreek seeds; 1 tsp funnel seeds; 2 red chilli; 1 bay leaf; 1 pinch hing; 1/2 tsp turmeric powder; leaves few curry; 1 onion sliced; 1/2 tsp coriander powder; 1/2 tsp red chilli powder; 1/2 tsp garam masala powder

Preeti Nanda @cook_9633778

Chennai

Ambila is a authentic tamarind and Jaggery based curry which is lovable by all Odia's.
Generally people of Odisha love to make two types (veg. Ambila and non.veg. Ambila ) with using varsities of Vegetables and with different types of salt fish and fresh water fish.

Ambila is traditionally served with plain rice and the combination of tamarind and Jaggery gravy gives the rice a lovely sweet soury and tangy flavor .
The original Odia recipe did not added ginger garlic and tomato to this, but few cookbooks , food blogs and food groups mention it.
I made this exactly authetic way and specially I made this for my husband .
4 years before he never eat ambila because he hates the combination of sweet, soury and tangy taste together.
But when I serve on my plate he just taste with one finger and he said he loves the taste and It smelled delicious.
Now whenever he buys fish he insist me to make ambila.

Preeti Nanda @cook_9633778

Saved

Ingredients

1/2 kgKabla macha
4 tbsp tamarind paste
4 tbspJaggery powder
1/2 tspcumin seeds
1/2 tspmustard seeds
1/2 tspfenugreek seeds
1 tspfunnel seeds
2 red chilli
1 bay leaf
1 pinchhing
1/2 tsp turmeric powder
leavesfew curry
1onion sliced
1/2 tspcoriander powder
1/2 tspred chilli powder
1/2 tspgaram masala powder

Saved

Steps

1

Wash,clean and then Rub turmeric and a little salt into the fish and let it marinade for half an hour.
2

Heat a pan along with oil fry the fish and set them aside.
Soak Jaggery with ½ cup of water on a bowl and keep aside.
Soak tamarind paste with 1 Cup of water in another bowl and keep aside.
3

Take a kadhai and heat oil. Season with hing, cumin seeds, mustard seeds,fenugreek seeds,funnel seeds,red chilli,bay leaf,curry leaves and onion, Cook until the onion becomes transparent. Add all spices
powder and fry for a minute.
Add Jaggery water to it cook for 2 to 3 minutes.
4

Add tamarind water and salt stir well
Now add around three cups of water give a nice boil around 10 minutes or until the raw smell of tamarind goes off.
5

Finally, add the fish to the ambila allow to boil for five more minutes and remove from the flame. Ambila is ready for blast your palate. Serve with plain rice.
6

Do not let the curry on heat for long time after adding the fish and do not mix too much with the spoon as the fish might break.
* I suggest keep this ambila for 2 to 3 hours before eating, so the curry gets the essence of fish and tastes better.
* If you want sprinkle very little amount of fresh grated coconut.
* Salt fish can be substituted with fresh water fish but more flavour in salty fish.
* Also add few vegetables with this like radish, pumpkin,spring onions, drumsticks and