Homemade Sour Fish Curry

By

Brindleberry

Garcinia Cambogia, also known as Brindleberry and Hydroxycitric acid, contains a biologically active compound which is known to inhibit the synthesis of lipids and fatty acids and lower the formation of LDL and triglycerides.
Brindleberry has a rind rich in hydroxycitric acid, and is the primary source of this substance, according to the Beth Israel Deaconess Medical Center, or BIDMC. Hydroxycitric acid is similar to the citric acid found in oranges, grapefruit and other citrus fruit. Some research supports the use of brindleberry and HCA for weight loss, according to the University of Maryland Medical Center.This recipe is a very popular dish in Sri Lanka. I hope you’ll try this recipe.

  • 500 grams Tuna Fish Fillets-skin Removed
  • 5 cloves Gambooge, Dry (also Known As Brindleberry, Brindall Berry, Malabar Tamarind, Kodumpuli)
  • 350 milliliters Water, Divided Use
  • 1 teaspoon Black Pepper
  • ½ teaspoons Fresh Ginger Chopped
  • ½ teaspoons Garlic Chopped
  • ½ teaspoons Chili Powder
  • 1 stick Cinnamon-small
  • 1 whole

Wash, remove skin, and cut fish fillets into about 15 pieces each.

Now in a small saucepan boil gambooge with 100 ml water. When it comes to a boil, remove from heat and let cool. Once cooled, place the gambooge and the water that is in the pan into a blender. Add pepper, ginger, garlic, chili powder, clove and one inch sized cinnamon stick. Blend until you have a coarse paste.

Place fish into a clean skillet or wok. Add the remaining 250 ml water and gambooge paste. Mix well. Now cook fish over medium heat about 30 minutes or completely dry.

Enjoy.

Nutrition Facts

Serving Size 121g Amount per Serving

Calories 78 8% of calories from fat

 

% Daily Value*

Total Fat 1g

1%

 Saturated Fat 0g

1%

 Trans Fat 0.0g

 

Cholesterol 32mg

11%

Sodium 30mg

1%

Total Carbohydrate 0g

0%

 Dietary Fiber 0g

1%

 Sugars 0g

 

Protein 17g

34%

Vitamin A

2%

 

Vitamin C

2%

Calcium

1%

 

Iron

4%