Ambul Thiyal

Ambul Thiyal (Sri Lankan Sour Fish Curry)

A dry, dark Sri Lankan curry from the southern coast where firm tuna chunks are cooked down with goraka (dried garcinia cambogia), black pepper and curry leaves until the liquid reduces to a sticky, sour coating. Traditionally made with tuna or shark, it keeps well for days without refrigeration.

Prep

20 min

Cook

45 min

Total

65 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1⅓ lb) firm tuna steak (thunnus spp.), cut into 4 cm (1½ inch) chunks; shark or firm mackerel also traditional
• •6 pieces dried goraka (garcinia cambogia), soaked in 60 ml warm water for 15 minutes, pulp scraped off seeds and mashed; substitute 2 tbsp tamarind paste plus ½ tsp citric acid if goraka is unavailable
• •2 tsp coarsely ground black pepper, freshly crushed preferred
• •1 tsp chilli powder, Sri Lankan or Kashmiri chilli for colour without excessive heat
• •turmeric powder, ½
• •1 tsp fine salt, adjust to taste
• •8 cloves garlic, thinly sliced
• •2 stalks curry leaves, about 20 leaves, fresh
• •1 medium onion, thinly sliced
• •2 tbsp coconut oil, or vegetable oil
• •150 ml (⅔ cup) water, for soaking goraka and cooking

Steps

1. 1 Soak the dried goraka pieces in 60 ml (¼ cup) warm water for 15 minutes. Scrape the pulp off the seeds, discard the seeds and hard rind, and mash the pulp into a rough paste with a fork.
2. 2 In a bowl, combine the tuna chunks with the goraka paste, black pepper, chilli powder, turmeric and salt. Toss gently so each chunk is coated. Set aside to marinate for 10 minutes.
3. 3 Heat the coconut oil in a heavy-based pan or clay pot over medium heat. Add the sliced onion, garlic and curry leaves; sauté for 3–4 minutes until the onion is soft and lightly golden but not browned.
4. 4 Add the marinated fish along with any marinade clinging to it. Stir gently once to distribute, then pour in the remaining 90 ml (⅓ cup) water.
5. 5 Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15 minutes, stirring once or twice carefully so the chunks stay intact.
6. 6 Remove the lid and continue cooking uncovered for 20–25 minutes, stirring occasionally, until the liquid has almost completely evaporated and reduced to a dark, sticky coating that clings to the fish. The fish is done when it is opaque all the way through and flakes easily when tested with a knife - no translucent centre should remain.
7. 7 Taste and adjust salt and pepper. The curry should be dry with no pooling liquid at the bottom of the pan.
8. 8 Cool slightly before serving. Ambul thiyal improves in flavour the next day and can be kept, covered, in the refrigerator for up to 3 days.