Tuna Ambulthiyal Rotti with Corn Rice, Karan Koku Curry and Jackfruit Sambol

Tuna Ambulthiyal Rotti with Corn Rice, Karan Koku Curry and Jackfruit Sambol Recipe from Sri Lanka

Region / culture: Sri Lanka | Servings: 4

Introduction

Tuna Ambulthiyal Rotti with Corn Rice, Karan Koku Curry, and Jackfruit Sambol is a traditional Sri Lankan meal that is bursting with flavors and textures. This recipe combines the tangy and spicy flavors of tuna ambulthiyal with the creamy and aromatic corn rice, the comforting and flavorful karan koku curry, and the fresh and zesty baby jackfruit and jack seed sambol.

History

Tuna ambulthiyal is a popular Sri Lankan dish that originated in the southern coastal region of the country. It is made by marinating tuna in a blend of spices and cooking it slowly in a tangy and spicy gravy made with goraka, a sour fruit native to Sri Lanka. Rotti, a type of flatbread, is a staple in Sri Lankan cuisine and is often served with curries and sambols. Karan koku, also known as breadfruit, is a versatile and nutritious fruit that is commonly used in Sri Lankan cooking. Baby jackfruit and jack seed sambol is a refreshing and flavorful side dish that complements the other components of this meal perfectly.

Ingredients

Corn Rice

Tuna Ambulthiyal Rotti

3 cardamom pods
1 tsp powdered cinnamon
1 tsp cumin powder
1 tsp coriander powder
1 tsp pepper
1 tsp chili powder
1 tsp roasted curry powder
3 cloves garlic, crushed
1 tsp chilli flakes
5 pieces goraka
1 tuna
200 g flour
100 g grated coconut
salt to taste

Karan koku white curry

100 g karan koku
0.5 cup coconut milk
1 tsp turmeric powder
2 green chiles
1 tsp curry leaf
1 tsp pandan leaf
0.5 onion
1 clove garlic

Baby jackfruit & jack seed, onion, tomato, curry leaf sambol

0.5 cup boiled baby jackfruit
0.25 cup jackfruit seed
0.5 onion
1 tomato
1 tsp fried curry leaf
salt, pepper, and lime juice to taste

How to prepare

Corn Rice

Heat the vegetable oil in a thick-bottomed pan.
Add onion and garlic, and cook until soft.
Add washed rice and water; cook well.
When the rice is almost cooked, add coconut milk and corn.

Tuna Ambulthiyal Rotti

Boil warm water with pieces of goraka.
Grind softened goraka into a paste.
Mix in the remaining spices.
Rub the paste onto the fish and leave overnight to marinate.
Combine flour, grated coconut, and salt in a small bowl. Add water, a little at a time, to create a soft dough.
Roll out the dough using a rolling pin.
Wrap the dough around the fish and cook on a grill.

Karankoku White Curry

Combine the spices, onion, and garlic.
Add a little water and simmer for half an hour.
Add coconut milk and bring to a boil.
Add karan koku and cook until tender.

Baby Jackfruit & Jack Seed, Onion, Tomato, Curry Leaf Sambol

Mix all the ingredients.
Season with salt, pepper, and lime juice.

Variations

Substitute tuna with another type of fish or seafood.
Use different spices and herbs in the marinade for the tuna.
Replace corn rice with regular white or brown rice.
Add vegetables like carrots, bell peppers, or green beans to the karan koku curry.

Notes

Plate everything in a manner that is visually appealing and serve hot!

Cooking Tips & Tricks

Make sure to marinate the tuna for at least a few hours, or preferably overnight, to allow the flavors to penetrate the fish.

- When making the rotti dough, add water gradually to achieve the right consistency. The dough should be soft and pliable.

- Cook the rotti on a hot grill to achieve a crispy exterior and a soft interior.

- When cooking the karan koku curry, make sure to simmer the spices, onion, and garlic for at least half an hour to develop the flavors.

- Season the baby jackfruit and jack seed sambol with salt, pepper, and lime juice to taste.

Serving Suggestions

Serve the Tuna Ambulthiyal Rotti with Corn Rice, Karan Koku Curry, and Jackfruit Sambol hot with a side of sambol and a wedge of lime.

Cooking Techniques

Marinate the tuna for maximum flavor.

- Cook the rotti on a hot grill for a crispy texture.

- Simmer the karan koku curry slowly to develop the flavors.

Ingredient Substitutions

Use canned tuna instead of fresh tuna.

- Substitute karan koku with another type of vegetable or fruit.

- Use regular rice instead of corn rice.

Make Ahead Tips

Marinate the tuna and prepare the rotti dough the night before.

- Cook the karan koku curry ahead of time and reheat before serving.

Presentation Ideas

Serve the Tuna Ambulthiyal Rotti on a platter with the Corn Rice, Karan Koku Curry, and Jackfruit Sambol arranged neatly. - Garnish with fresh herbs like cilantro or parsley.

Pairing Recommendations

Serve with a side of papadum or roti.

- Pair with a refreshing cucumber salad or a tangy mango chutney.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Corn Rice: 200 calories

Tuna Ambulthiyal Rotti: 300 calories

Karan Koku Curry: 250 calories

Baby Jackfruit & Jack Seed, Onion, Tomato, Curry Leaf Sambol: 100 calories

Carbohydrates

Corn Rice: 30g

Tuna Ambulthiyal Rotti: 25g

Karan Koku Curry: 15g

Baby Jackfruit & Jack Seed, Onion, Tomato, Curry Leaf Sambol: 10g

Fats

Corn Rice: 5g

Tuna Ambulthiyal Rotti: 10g

Karan Koku Curry: 8g

Baby Jackfruit & Jack Seed, Onion, Tomato, Curry Leaf Sambol: 3g

Proteins

Corn Rice: 3g

Tuna Ambulthiyal Rotti: 15g

Karan Koku Curry: 5g

Baby Jackfruit & Jack Seed, Onion, Tomato, Curry Leaf Sambol: 2g

Vitamins and minerals

Corn Rice: Vitamin A, Vitamin C, Iron

Tuna Ambulthiyal Rotti: Vitamin B12, Vitamin D, Iron

Karan Koku Curry: Vitamin C, Potassium, Magnesium

Baby Jackfruit & Jack Seed, Onion, Tomato, Curry Leaf Sambol: Vitamin K, Folate, Calcium

Alergens

This recipe contains fish, wheat, and coconut.

Summary

This meal is a balanced combination of carbohydrates, fats, proteins, vitamins, and minerals. It is a nutritious and flavorful option for a complete meal.

Summary

Tuna Ambulthiyal Rotti with Corn Rice, Karan Koku Curry, and Jackfruit Sambol is a delicious and nutritious meal that showcases the diverse flavors of Sri Lankan cuisine. This recipe is perfect for a special occasion or a family dinner, and is sure to impress your guests with its unique and vibrant flavors. Enjoy this meal with your loved ones and savor the taste of Sri Lanka in every bite.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Tuna Ambulthiyal Rotti with Corn Rice, Karan Koku Curry and Jackfruit Sambol. It was a warm summer day, and I was visiting a small coastal village in Sri Lanka. The smell of spices and fresh seafood filled the air, and I was drawn to a bustling market where I met a kind old woman who was selling a variety of traditional Sri Lankan dishes.

As I browsed through her offerings, my eyes landed on a dish that I had never seen before - Tuna Ambulthiyal Rotti with Corn Rice. The old woman noticed my curiosity and beckoned me over to her stall. She explained that Ambulthiyal is a traditional Sri Lankan dish made with tuna, spices, and tamarind, and that it is typically served with rice and a side of sambol.

Intrigued, I asked her for the recipe, and she smiled and invited me to her home to watch her make it. As we walked through the narrow streets of the village, she told me stories of her childhood and how she had learned to cook from her grandmother, who passed down the recipe for Tuna Ambulthiyal Rotti with Corn Rice through generations.

When we arrived at her humble home, she welcomed me into her kitchen and began to show me how to make the dish. She started by marinating the tuna in a mixture of tamarind, garlic, ginger, and spices, then sautéing it until it was crispy and fragrant. She then served it on top of a warm, fluffy rotti made from corn flour, and garnished it with a generous dollop of Jackfruit Sambol.

As I watched her cook, I was struck by the love and care she put into each step of the process. She explained that cooking was not just about following a recipe, but about using fresh ingredients and infusing the dish with your own personal touch. I knew that I had stumbled upon something special, and I made a mental note to recreate this dish for my own family back home.

After we finished our meal, the old woman handed me a handwritten recipe for Tuna Ambulthiyal Rotti with Corn Rice, Karan Koku Curry and Jackfruit Sambol, and told me to share it with anyone who wanted to learn the art of Sri Lankan cooking. I thanked her profusely for her generosity and wisdom, and promised to pass on her teachings to future generations.

As I left the village that day, I felt a deep sense of gratitude for the kind old woman who had welcomed me into her home and shared her knowledge with me. I knew that I had been given a precious gift - not just a recipe, but a glimpse into a rich and vibrant culinary tradition that had been passed down through the ages.

Now, whenever I make Tuna Ambulthiyal Rotti with Corn Rice, Karan Koku Curry and Jackfruit Sambol for my family, I think of that warm summer day in the coastal village of Sri Lanka, and the kind old woman who opened my eyes to the beauty of traditional cooking. I am grateful for her guidance and for the opportunity to carry on her legacy, one delicious meal at a time.