Ambulthiyal (Sri Lankan sour fish curry)

Key Ingredients

Originated in coastal areas of southern Sri Lanka, Ambulthiyal can be considered as one of most well-known Sri Lankan dishes. This dish was first created as a method of preserving excessively high fish harvest in Southern Sri Lanka but enjoyed around Sri Lanka for its taste and versatility as a seafood dish. If you like to try a traditional Sri Lankan dish or try to introduce someone to fish based food this is a perfect dish you can try.

  • Cook Time Image
    Cook Time

    20 mins

  • Preparation Time

    20 mins

  • Difficulty

    Intermediate

  • Serves

    2 people

Ingredients

  • Fish with red meat ( The best results will come from Yellowfin Tuna. However, you can use any kind of Tuna, bonito, mackerel for this dish)
  • 5 pieces of Goraka /Brindle berry ( If you cannot find Goraka you can use Tamarind Paste as well but reduce the amount used since Tamarind has a much stronger sour taste compared to Goraka. So please use 2 tablespoons when replacing Goraka )
  • 3 tablespoons of good-quality black pepper
  • 1 tablespoon of minced/grated ginger
  • 4 garlic cloves minced/grated.
  • 3 cardamom pods slightly bruised
  • 2-inch pandan leaves
  • 5-8 leaves of curry leaves( You can skip using Curry leaves if you cannot find some)
  • 3 cloves
  • 1 teaspoon chili powder
  • 1/4 teaspoon turmeric powder
  • Ceyloni Virgin Coconut Oil
  • Salt to season
  • Water as needed(1 Cup = 240 ml)
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Directions

  1. Create a Goraka / Tamarind paste by grinding them into a fine paste using a small amount of water. When using Goraka it is recommended to lightly boil with a 1 Cup of before grinding them to enhance the flavor. Keep this boiled water for later use.
  2. Create a paste by mixing and grinding all other ingredients except fish and then lightly fry for some time until the spice mix becomes fragrant.
  3. Mix the Goraka paste and spice mix with a small amount of water to make a paste.
  4. Cut the fish into small cubes ( about 0.5 inch ) after removing bones.
  5. Mix the fish with Goraka and spice paste until covering every surface of the fish.
  6. Set aside for at least 15 minutes to marinate the fish.
  7. Add Ceyloni Coconut oil to a large pot.
  8. When the oil starts to get warm, place fish pieces in the pot with a small distance to each other. Do not place fish on top of each other since it can overcook fish.
  9. Mix remaining marinate with 1 cup of water ( When using Goraka use the water used to boil Goraka. When using Tamarind use 1 cup of still water) and use it to cover each fish piece. Remember to use enough water to just cover fish to stop overcooking.
  10. Place the pan over a low fire, and let it simmer until the water evaporates completely.
  11. Do not mix or use a spoon on the dish at any point in the cooking process. If you really want to move the pieces, hold the pan from both sides and give a little shake.
  12. Once the fish takes on a blackish tinge while slightly charring on the bottom, remove it from the fire and let it rest for few minutes.
  13. Then gently pry the fish pieces so they come off the pan easily.