Sri Lankan Fish Ambul Thiyal

Zesty Tamarind Fish Curry

Dive into the rich flavors of Sri Lanka with this tangy, aromatic fish curry, enhanced by the unique taste of goraka (tamarind).

1 h 30 min
4
Intermediate

Ingredients

For the Fish Marinade

1 lb firm white fish (e.g., tuna)

cut into 2-inch cubes

2 tbsp goraka (dried tamarind) paste

1 tsp ground turmeric

1 tsp salt

For the Spice Mix

2 tbsp black peppercorns

freshly ground

1 tbsp coriander seeds

toasted and ground

1 tsp cumin seeds

toasted and ground

For the Aromatic Base

2 tbsp coconut oil

1 medium onion

finely sliced

4 cloves garlic

minced

1-inch piece of ginger

grated

2 green chilies

slit lengthwise

For the Cooking Liquid

1 cup water

1 tbsp sugar

Salt

to taste

Preparation

Marinating the Fish

Combine Marinade Ingredients

In a bowl, combine fish cubes, goraka paste, turmeric, and salt.

Use fresh fish for the best texture and taste.

Preparing the Aromatic Base

Heat Oil

Heat coconut oil in a pan over medium heat.

Grinding spices fresh before cooking elevates the dish’s flavor profile.

Sauté Onions

Sauté onions until golden brown.

Add Aromatics

Add garlic, ginger, and green chilies, and cook until fragrant.

Cooking Process

Assembling the Curry

Add marinated fish to the aromatic base.

Do not overcook the fish; it should remain succulent.

Adding Spice Mix and Cooking Liquid

Sprinkle ground spices over fish, stir gently, pour in the water, and bring to a simmer.

Finishing Touches

Adjust seasoning with sugar and additional salt if needed; cook until fish is done.

Plating & Serving

Sri Lankan Fish Ambul Thiyal

FaUtensils

Serve in Style

Serve the fish curry in a deep dish with plenty of its tangy sauce dribbled over each piece.

Sauce Pairings

Tamarind and chili sauce

Adds a delightful kick

Coconut sambal

For a refreshing contrast

Garnishes & Accompaniments

Fresh cilantro leavesSliced green chilies

Perfect Sides

Steamed basmati rice

Sri Lankan coconut roti