Authentic Sri Lankan Ambul Thiyal (Sour Fish Curry) Recipe

Ingredients

500 grams of firm white fish
2 tablespoons of black pepper
1 tablespoon of turmeric powder
10 dried goraka pieces
3 green chillies sliced
2 sprigs of curry leaves
2 pandan leaves
1 cinnamon stick
2 tablespoons of crushed garlic
2 tablespoons of crushed ginger
1 teaspoon of fenugreek seeds
Salt to taste
2 cups of water

Steps and instructions

Clean the fish and cut into cubes. Put them in a bowl, add salt and mix well. Let it marinate for about 15 minutes.
In a separate bowl, soak the dried goraka pieces in warm water for about 10 minutes, until they become soft.
In a large pan, combine fish, black pepper, turmeric powder, green chillies, curry leaves, pandan leaves, cinnamon stick, crushed garlic, crushed ginger, fenugreek seeds, soaked goraka pieces, and salt.
Add water to the pan and mix well to ensure all the ingredients are well combined.
Place the pan over medium heat and bring to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the water has almost evaporated and the fish is well cooked.
Check the seasoning and adjust if necessary. Once done, remove from heat and let it sit for a while before serving, as this will allow the flavors to blend together more.

Tools for making

Cutting board - to clean and cut the fish
Knife - for cutting the fish and other ingredients
Bowl - for marinating the fish and soaking the goraka pieces
Large pan - for cooking the dish
Stove - to heat the pan and cook the ingredients

Recipe variations

Use different types of fish such as mackerel, tuna, or salmon instead of white fish.
Experiment with different spices and herbs such as cumin, coriander, or curry powder to create a unique flavor profile.
Add vegetables like onions, tomatoes, or bell peppers for added texture and taste.
For a spicier version, increase the amount of green chilies or add red chili powder.
Try using lime or lemon juice instead of goraka for a tangy twist.
For a vegetarian or vegan option, substitute the fish with tofu or tempeh and adjust the cooking time accordingly.
Consider grilling or baking the fish instead of simmering it for a different texture and flavor.
Add coconut milk to create a creamy version of Ambul Thiyal.
Serve the dish with steamed rice or roti for a complete meal.

Recipe overview

Ambul Thiyal, also known as Sour Fish Curry, is a traditional dish from Sri Lanka that's packed with flavors of spices and tanginess. This recipe utilizes firm white fish, marinated in a mixture of black pepper, turmeric, and salt, and then cooked with an array of aromatic ingredients like curry leaves, pandan leaves, cinnamon, garlic, and ginger. The inclusion of dried goraka gives the dish its unique sour flavor, making it a distinct and must-try delicacy. The recipe is simple and straightforward, requiring a bit of preparation time for marinating the fish and soaking the goraka, followed by a quick cooking process. The resulting dish is a fragrant curry with a beautiful balance of sour, spicy, and savory flavors. Serve it with warm rice for a delightful meal. Expect a culinary journey to Sri Lanka right from your kitchen!

Common questions

Can I use any type of fish for Ambul Thiyal?
Yes, you can use any firm white fish for this recipe such as tuna, mackerel, or shark.
Where can I find goraka?
Goraka is a tropical fruit native to Sri Lanka. You can find dried goraka pieces in specialty spice stores or online.
Can I adjust the amount of black pepper and green chillies?
Absolutely! The amount of black pepper and green chillies can be adjusted according to your preferred level of spiciness.
Is it necessary to marinate the fish?
Marinating the fish with salt helps to enhance its flavor. However, if you are short on time, you can skip this step.
Can I substitute pandan leaves with something else?
If pandan leaves are not available, you can omit them or use a small piece of lemongrass as a substitute for a subtle citrusy flavor.
How do I know when the fish is cooked?
The fish should be firm and flake easily when cooked. You can also check the internal temperature with a food thermometer, which should read 145°F (63°C).

Serving dishes and utensils

Cutting Board - A sturdy cutting board to prep the fish and other ingredients.
Knife - A sharp knife for cutting the fish and chopping the garlic, ginger, and green chillies.
Bowl - Bowls to marinate the fish and soak the goraka pieces.
Large Pan - A large pan to cook the Ambul Thiyal.
Spatula - A spatula or wooden spoon for stirring and mixing the ingredients in the pan.
Measuring Spoons - Measuring spoons for accurately adding the spices.
Water Jug - A water jug to measure and add water to the dish.

Origin stories

Ambul Thiyal, a traditional Sri Lankan fish curry, has a unique and fascinating origin story. Back in the day, fishermen in the southern coastal belt of Sri Lanka faced the challenge of preserving their catch for their long journeys back home. Ingeniously, they created Ambul Thiyal, a curry dish that used tamarind or goraka as a souring agent, which also helped in preserving the fish. The generous use of black pepper further enhanced the shelf-life of the dish. The result was a tangy, spicy dish that could withstand Sri Lanka's tropical weather. Today, this dish is a celebrated part of Sri Lankan cuisine, adored for its tantalizing blend of flavors that tell a tale of a time long past.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.