🇱🇰 Sri Lanka recipe
Fish Ambul Thiyal
Fish ambul thiyal, or sour fish curry, is one of Sri Lanka's most unique and celebrated dishes, originating from the southern coastal city of Ambalangoda. Before refrigeration, fishermen preserved their catch by cooking it in a thick paste of goraka (a dried, smoked fruit similar to tamarind), black pepper, and spices. The result is a dry, intensely flavored fish dish with a dark, almost black exterior and a complex sour-spicy-smoky taste that is unlike anything else in the culinary world.
Prep15 mins + 15 mins soaking
Cook30 mins
Serves4
Difficultymedium
Ingredients
- 500g tuna or similar firm fish, cut into 5cm cubes
- 8-10 pieces dried goraka (Garcinia cambogia), soaked in warm water for 15 minutes
- 2 tablespoons Sri Lankan roasted curry powder
- 1 tablespoon black pepper, coarsely ground
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 6 cloves garlic, sliced
- 1 tablespoon fresh ginger, grated
- 1 small onion, finely diced
- 10 fresh curry leaves
- 1 pandan leaf, knotted
- 1 cinnamon stick (5cm)
- 1 tablespoon tamarind paste (if goraka is unavailable)
- 2 tablespoons coconut oil
- 1 teaspoon salt
- 100ml water
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 195
- Protein
- 32 g
- Carbs
- 4 g
- Fat
- 6 g
