Fish Ambul Thiyal
Ambul Thiyal is a traditional Sri Lankan sour fish curry. This recipe uses firm fish cooked in a rich, tangy paste of goraka, spices, and a touch of coconut milk. It's a unique and flavorful dish often enjoyed with rice.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 185 kcal
Allergen information: may contain fish. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gfirm white fish, cut into 2.5 cm cubes
- 30 ggoraka, soaked in 60ml warm water for 15 minutes, then mashed
- 4 clovegarlic, minced
- 10 gginger, grated
- 10 pcscurry leaf
- 1 tbspblack peppercorn, crushed
- 1 tspcumin seed, ground
- 0.5 tspfennel seed, ground
- 0.5 tspturmeric powder
- 1 tspchili powder(optional)
- 120 mlcoconut milk, thick
- 240 mlwater
- 1 tspsalt
Equipment
mixing bowl · knife · heavy-bottomed pot
The method
Step by step
- 1
Combine the mashed goraka with its soaking water, minced garlic, grated ginger, curry leaves, crushed black peppercorns, ground cumin seeds, ground fennel seeds, turmeric powder, chili powder (if using), and salt in a bowl.
About 5 min
Cook’s note: Ensure the goraka is well mashed to release its sour flavor.
- 2
Mix the spice paste thoroughly until all ingredients are well combined.
About 2 min
- 3
Add the fish cubes to the spice paste and gently toss to ensure each piece is evenly coated.
About 3 min
Cook’s note: Be careful not to break the fish pieces.
- 4
Transfer the coated fish to a heavy-bottomed pot or clay pot.
About 1 min
Cook’s note: A clay pot is traditional and helps infuse flavor, but any heavy pot works.
- 5
Pour in the thick coconut milk and water.
About 1 min
- 6
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low.
About 5 min
Cook’s note: Do not stir once the fish is added, as it can break apart.
- 7
Cover the pot and simmer for 20-25 minutes, or until the fish is cooked through and the gravy has thickened to your desired consistency.
About 25 min
Cook’s note: The curry should be relatively dry with a thick coating on the fish.
- 8
Serve hot with steamed rice.
Per serving
Nutrition
- Calories
- 184.8kcal
- Protein
- 23.7g
- Carbs
- 4.4g
- Fat
- 9.7g
- Fibre
- 1.3g
- Sugar
- 0.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Fish Ambul Thiyal in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, adding a splash of water if too dry.
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