Entree: Sri Lanka – Kandyan Highlands – අඹුල් තියල් ➤ Ambul Thiyal (Traditional Sri Lankan dry sour fish curry made with firm fish pieces cooked in a tangy goraka and roasted spice mixture)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 45 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) firm-fleshed fish (tuna, kingfish, or mackerel), cut into 1.5-inch (4 cm) cubes
- 2 tbsp (30 ml) coconut oil (or vegetable oil)
- 2 tbsp (16 g) roasted Sri Lankan curry powder (or regular roasted curry powder)
- 1 tbsp (8 g) ground black pepper
- 1 tsp (3 g) ground turmeric
- 1 tsp (5 g) salt, adjust to taste
- 2 tbsp (30 ml) goraka paste or 3 pieces (approx. 15 g) goraka soaked in 1/4 cup (60 ml) warm water, mashed and strained
- 4 cloves (approx. 12 g) garlic, crushed
- 2 shallots (approx. 60 g), thinly sliced
- 8–10 curry leaves (about 2 g)
- 1 small stick (approx. 2 g) cinnamon
- 1/2 tsp (1 g) fenugreek seeds (optional)
- 1/4 cup (60 ml) water (plus more if needed)
- 1 tbsp (15 ml) lime juice (optional, to brighten)
- 1–2 green chilies, slit (optional, for heat)

Instructions

1. Prepare goraka: if using whole goraka pieces, soak in 1/4 cup (60 ml) warm water for 10 minutes, mash and strain to extract pulp; reserve the pulp and discard solids. If using paste, measure 2 tbsp (30 ml).
2. In a bowl combine fish cubes with roasted curry powder, ground black pepper, turmeric, crushed garlic, and salt. Add goraka pulp or paste and gently toss to coat all pieces. Marinate 30 minutes to 1 hour in the refrigerator for best flavor.
3. Heat coconut oil in a heavy skillet or clay pot over medium heat. Add cinnamon, fenugreek seeds (if using), curry leaves, and sliced shallots. Sauté until shallots are translucent and fragrant, about 3–4 minutes.
4. Add marinated fish pieces to the pan in a single layer. Spoon any remaining marinade over the fish. Add 1/4 cup (60 ml) water to help loosen the spices and prevent sticking.
5. Reduce heat to low and simmer, uncovered, turning pieces gently every 4–5 minutes so they brown evenly and the liquid reduces. Cook until fish is cooked through and the gravy has thickened to a mostly dry, oily coating—about 15–20 minutes depending on fish size.
6. Taste and adjust seasoning; add lime juice and slit green chilies if using for extra brightness and heat. Remove cinnamon stick and serve Ambul Thiyal hot with steamed rice, pol sambol, and vegetables.