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.
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Cook Time
20 mins
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Preparation Time
20 mins
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Difficulty
Intermediate
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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)
Directions
- 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.
- 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.
- Mix the Goraka paste and spice mix with a small amount of water to make a paste.
- Cut the fish into small cubes ( about 0.5 inch ) after removing bones.
- Mix the fish with Goraka and spice paste until covering every surface of the fish.
- Set aside for at least 15 minutes to marinate the fish.
- Add Ceyloni Coconut oil to a large pot.
- 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.
- 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.
- Place the pan over a low fire, and let it simmer until the water evaporates completely.
- 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.
- 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.
- Then gently pry the fish pieces so they come off the pan easily.