Quick take: Ambul thiyal is sour, dark, peppery, and concentrated. It is one of Sri Lanka's most distinctive fish preparations.
Ingredients
- 700 g firm fish cubes
- 4 pieces goraka, soaked
- 1 tbsp black pepper
- 4 garlic cloves
- 1 inch ginger
- 8 curry leaves
- 1 tsp turmeric
- Salt
- Water as needed
Method
- Soak goraka until soft, then grind with pepper, garlic, ginger, turmeric, and salt.
- Coat fish gently with the paste.
- Place in a clay pot or heavy pan with curry leaves.
- Add a small splash of water.
- Cook covered, then reduce until the paste clings to the fish.
Cook's notes
- Use tuna, swordfish, mackerel, or another firm fish.
- Goraka is the signature souring agent; tamarind is a backup, not identical.
- Avoid stirring too aggressively or the fish will break.
Serving idea
Serve this with steamed rice, dhal, coconut sambol, and one fresh or pickled side. If you are cooking for the first time, make one curry and one sambol instead of trying to build a full feast.
Recipe note: ingredient brands, spice heat, coconut milk thickness, and cookware vary by country. Taste as you cook, and adjust salt, lime, chili, and coconut milk to your kitchen.