Malu Abulthiyal

Malu Abulthiyal Recipe from Brunei - Tuna with Spices and Curry

Region / culture: Brunei | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Malu Abulthiyal is a traditional Sri Lankan dish that features tuna cooked in a rich and flavorful gravy made with goraka, a sour fruit native to the region. This dish is known for its bold and tangy flavors, making it a favorite among seafood lovers.

History

Malu Abulthiyal has its origins in the coastal regions of Sri Lanka, where fresh seafood is abundant. The use of goraka in this dish is a nod to the country's rich culinary heritage, as goraka has been used in Sri Lankan cooking for centuries to add a unique sourness to dishes.

Ingredients

2 lb (907 g) fish (halibut, salmon or tuna)
10-15 pieces Goraka
1.5 tbsp salt
1.5 tbsp ground black pepper
0.25 tsp turmeric powder
1 sprig curry leaves
1-2 pieces Rampe (Pandanus)
2 pieces cinnamon
2 cloves garlic (crushed)
0.5 tsp roasted curry powder
1 cup water

How to prepare

Wash and cut the fish into 15-20 pieces.
Place the goraka pieces in a saucepan, add enough water to cover, and simmer for about 5–10 minutes until the goraka is soft.
Add salt, pepper, chili powder, turmeric, and curry powder to the fish pieces. Mix well until all the pieces are well coated.
Drain the goraka pieces and crush them into a coarse paste.
Mix the paste with the drained water and add it to the fish. Mix well.
Arrange the fish in a shallow pan and pour the liquid over the pieces.
Wash the mixing bowl with 1 cup of water and pour it over the fish.
Swirl the pan to coat the pieces with the liquid.
Add the curry leaves, rampe, cinnamon, and crushed garlic.
Cook over low heat until the fish is done.
For a completely dry dish, transfer the fish and thick gravy into an ovenproof container and leave it in a warm oven until completely dry.

Variations

For a spicier version, add more chili powder or fresh green chilies to the dish.
You can also add coconut milk to the gravy for a creamier texture.

Cooking Tips & Tricks

Make sure to simmer the goraka until it is soft before adding it to the fish to ensure that it blends well with the other flavors.

- For a more intense flavor, marinate the fish in the spice mixture for a few hours before cooking.

- Cooking the fish over low heat will help it retain its moisture and prevent it from becoming tough.

Serving Suggestions

Malu Abulthiyal is traditionally served with steamed rice and a side of sambal, a spicy condiment made with chili peppers, onions, and lime juice.

Cooking Techniques

Cooking the fish over low heat will help it retain its moisture and prevent it from becoming tough.

- For a completely dry dish, transfer the fish and thick gravy into an ovenproof container and leave it in a warm oven until completely dry.

Ingredient Substitutions

If goraka is not available, you can substitute it with tamarind paste or lime juice for a similar tangy flavor.

Make Ahead Tips

You can marinate the fish in the spice mixture a day in advance to save time on the day of cooking.

Presentation Ideas

Garnish the dish with fresh curry leaves and sliced red chilies for a pop of color.

Pairing Recommendations

Malu Abulthiyal pairs well with a side of coconut sambal and a refreshing cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

180 per serving

Carbohydrates

3g per serving

Fats

5g per serving

Proteins

25g per serving

Vitamins and minerals

Malu Abulthiyal is a good source of vitamin B12, selenium, and omega-3 fatty acids.

Alergens

Allergens: Fish

Summary

Malu Abulthiyal is a nutritious dish that is high in protein and healthy fats. It is also a good source of vitamins and minerals, making it a wholesome meal option.

Summary

Malu Abulthiyal is a delicious and flavorful dish that showcases the bold and tangy flavors of Sri Lankan cuisine. With its rich gravy and tender tuna, this dish is sure to become a favorite at your dinner table.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Malu Abulthiyal. It was many years ago, when I was just a young girl living in a small coastal village in Sri Lanka. My grandmother, who was known for her incredible cooking skills, had passed down many traditional recipes to me over the years. But this one was different. It was a dish I had never heard of before, and I was eager to learn more about it.

I asked my grandmother where she had learned to make Malu Abulthiyal, and she told me a story that has stayed with me ever since. She said that many years ago, when she was just a newlywed, she had the opportunity to visit a remote village on the eastern coast of the island. It was there that she had met an old fisherman who had taught her the recipe for Malu Abulthiyal.

The fisherman had told her that Malu Abulthiyal was a traditional dish of the coastal communities, made with fresh tuna fish and a blend of aromatic spices. He had taken her out on his boat and showed her how to catch the fish, clean it, and prepare it for cooking. He had explained to her the importance of using fresh ingredients and cooking the dish slowly over a low flame to allow the flavors to meld together.

My grandmother had been captivated by the fisherman's knowledge and passion for cooking, and she had returned home determined to master the recipe for Malu Abulthiyal. Over the years, she had perfected her own version of the dish, adding her own twist to the traditional recipe.

As I listened to my grandmother's story, I was filled with a sense of wonder and admiration for her culinary skills. I knew that I wanted to learn how to make Malu Abulthiyal just like she had, and so I asked her to teach me.

She agreed, and we spent the next few days in the kitchen together, gathering the ingredients and preparing the dish. I watched as she expertly sliced the tuna fish into thick steaks, marinated them in a mixture of crushed garlic, ginger, and spices, and then cooked them slowly in a rich coconut curry.

The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish. When my grandmother finally served up the Malu Abulthiyal, I took a bite and was immediately transported back to that remote coastal village where she had learned the recipe.

The flavors were bold and exotic, with a perfect balance of heat, sweetness, and acidity. The tuna fish was tender and succulent, and the coconut curry was creamy and aromatic. It was unlike anything I had ever tasted before, and I knew that I had found a new favorite dish.

Over the years, I have made Malu Abulthiyal many times, always following my grandmother's recipe to the letter. Each time I cook it, I am reminded of that special moment in the kitchen with her, learning a new recipe and creating memories that will last a lifetime.

I am grateful to my grandmother for passing down her knowledge and love of cooking to me, and for introducing me to the wonders of Malu Abulthiyal. It is a dish that holds a special place in my heart, and one that I will continue to make for years to come.