A traditional spice blend used to prepare "embul thiyal," a popular tangy and spicy dry curry made with fish or meat cooked in flavorful paste of spices and ingredients. The mix consists of flavorful components key to creating the unique taste of this dish. Garcinia paste from dried and ground sour fruit is an essential ingredient giving the dish its characteristic tangy flavor. Ground black peppercorns provide pronounced spicy and pungent taste. Curry leaves and pandan leaves are commonly included for their distinct aroma and subtle bitterness enhancing overall taste. Additional ingredients include cinnamon, cloves, cardamom for added complexity, and salt. Use paste to marinate fish or meat before cooking; dish is typically simmered until flavors meld and sauce thickens, resulting in rich, tangy dry curry. 500g of fish or meat needs only 50g paste and 5 tablespoons water.
A traditional spice blend used to prepare "embul thiyal," a popular tangy and spicy dry curry made with fish or meat cooked in flavorful paste of spices and ingredients. The mix consists of flavorful components key to creating the unique taste of this dish. Garcinia paste from dried and ground sour fruit is an essential ingredient giving the dish its characteristic tangy flavor. Ground black peppercorns provide pronounced spicy and pungent taste. Curry leaves and pandan leaves are commonly included for their distinct aroma and subtle bitterness enhancing overall taste. Additional ingredients include cinnamon, cloves, cardamom for added complexity, and salt. Use paste to marinate fish or meat before cooking; dish is typically simmered until flavors meld and sauce thickens, resulting in rich, tangy dry curry. 500g of fish or meat needs only 50g paste and 5 tablespoons water.