Entree: Sri Lanka – Southern Coast – Ambul Thiyal (Sour Fish Curry) (A sour dry-style Sri Lankan fish curry simmered and coated in goraka and aromatic spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 45 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) firm fish such as tuna or kingfish, cut into 1.5-inch (4 cm) cubes
- 2 tbsp (20 g) goraka pulp (or 2 tbsp (30 ml) tamarind paste as a substitute)
- 1 tbsp (15 g) roasted Sri Lankan curry powder
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) crushed black pepper
- 1 tsp (5 g) salt, or to taste
- 4 cloves (about 0.42 oz (12 g)) garlic, crushed
- 1 tbsp (15 ml) coconut oil
- 1 medium onion, thinly sliced, about 1 cup (150 g)
- 3 green chilies, slit lengthwise, about 0.53 oz (15 g)
- 8–10 curry leaves (optional), about 0.071 oz (2 g)
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) fresh lime juice (optional, to brighten)
- 1 tsp (5 g) sugar (optional, to balance sourness)

Show original ingredient measurements

- 1.5 lb (680 g) firm fish such as tuna or kingfish, cut into 1.5-inch (4 cm) cubes
- 2 tbsp (20 g) goraka pulp (or 2 tbsp tamarind paste as a substitute)
- 1 tbsp (15 g) roasted Sri Lankan curry powder
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) crushed black pepper
- 1 tsp (5 g) salt, or to taste
- 4 cloves (about 12 g) garlic, crushed
- 1 tbsp (15 ml) coconut oil
- 1 medium onion, thinly sliced, about 1 cup (150 g)
- 3 green chilies, slit lengthwise, about 15 g
- 8–10 curry leaves (optional), about 2 g
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) fresh lime juice (optional, to brighten)
- 1 tsp (5 g) sugar (optional, to balance sourness)

Instructions

1. In a bowl, combine goraka pulp, roasted curry powder, turmeric, crushed black pepper, salt, and crushed garlic to form a thick paste. Add a little water if needed to make a spreadable marinade.
2. Toss the fish cubes with the spice-goraka paste until well coated. Marinate for at least 30 minutes; for deeper flavor refrigerate and marinate 2–4 hours.
3. Heat 1 tbsp (15 ml) coconut oil in a heavy skillet or claypot over medium heat. Sauté sliced onion until soft and translucent.
4. Add slit green chilies and curry leaves and sauté briefly until aromatic.
5. Gently add the marinated fish pieces in a single layer and pour 1/2 cup (120 ml) water around (not directly over) the pieces to avoid washing away the marinade.
6. Bring to a simmer, then reduce heat to low and cook uncovered, occasionally spooning pan juices over fish, until the sauce reduces and darkens and the fish is fully cooked and coated, about 20–30 minutes. Do not stir vigorously to avoid breaking the fish.
7. Taste and adjust seasoning with a little sugar if too sour, and stir in 1 tbsp (15 ml) lime juice if using. Finish with a small drizzle of coconut oil for gloss.
8. Serve hot with steamed rice and sambol or vegetable sides customary to Sri Lankan meals.