Fish Ambul Thiyal (Sour Fish Curry)

Fish Ambul Thiyal, is a traditional Sri Lankan sour fish curry that is both tangy and flavorful. It’s a unique dish that’s often made with firm fish like tuna and is known for its distinct sour taste, usually achieved with goraka (dried garcinia).

Fish Ambul Thiyal (Sour Fish Curry)

Ingredients:

- 500g firm fish (like tuna, cut into chunks)

- 1 tbsp goraka (or substitute with tamarind paste if goraka is unavailable)

- 1-2 tbsp water (to soak the goraka)

- 1 tbsp black peppercorns

- 1 tbsp ground black pepper

- 1/2 tbsp red chili powder (adjust to taste)

- 1/2 tsp turmeric powder

- 2-3 garlic cloves, minced

- 1-inch piece of ginger, minced

- 1 sprig of curry leaves

- 1 medium onion, finely sliced

- 1-2 green chilies, slit

- 1/2 tsp salt (adjust to taste)

- 1 cup water

- 1 tbsp coconut oil

Instructions:

1. Prepare the Goraka:

• This is a little piece of advice – first, soften it for around 10 minutes in a couple of tablespoons of warm water. After softening mix it to a paste with a mortar and pestle. If the tamarind paste is to be used, it has to be dissolved in a small amount of water to make it a thick paste.

2. Marinate the Fish:

• In a large bowl mix the fish chunks with goraka or tamarind paste, black pepper powder, chili powder, turmeric powder, minced garlic, and ginger. Stir well so that all the fish pieces will be marinated by the spices.

• Let the fish marinate for at least 30 minutes to an hour to allow for the flavors to penetrate the fish.

3. Cook the Curry:

• Melt the coconut oil in a frying pan with a heavy base and/or in a clay pot using a medium flame.
• Now pour the sliced onions, curry leaves, and slit green chilly into the pan. Stir fry until the onions are tender and turning lightly brown.
• Place the fish pieces which has been marinated into the pan together with the extra marinade. Stir very lightly so as not to mash the pieces of fish, so you achieve an even blend of all the ingredients.
• Add water to halfway the fish’s body to ensure the water is well Aerated. It is now required to add the required quantity of salt and then cook the whole mixture to boiling point.

4. Simmer:

• Lower the flame to simmer and put a lid on the pan. Allow the fish to cook in the mixture for approximately 20-25 minutes and the liquid evaporates and the fish is uniformly tender. The condition of the curry should be a little thick and the fish should be fully coated with the spice powder.
• From time to time, they should be shaken, but carefully so that none of the fish is stuck to the bottom of the pot.

5. Serve:

• After the curry has cooked turn off the heat and allow the curry and the flavors to rest for around five minutes.
• Serve Fish Ambul Thiyal hot with steamed rice and other Sri Lankan side dishes.

Tips:

• Goraka: Goraka is used to give the dish the right flavor but if you cannot lay your hands on it, tamarind will do just fine. Any Rajasthani dish devoid of a souring agent is considered incomplete and the central focus in this recipe is the tang.
• Fish Selection: Gently and firm fish is preferred whereas the fish has to be slowly cooked without becoming mushy. Tuna swordfish or mackerel are well suited for that.
• Storage: This curry can be kept in the refrigerator for a couple of days and in fact the next day the flavors are even better.

Fish Ambul Thiyal is one of the most Sri Lankan foods will ever taste, with its burst of right sourness, spiciness, and the right amount of aromatic spices!