Entree: Sri Lanka – Colombo & Western Sri Lanka – අම්බුල් තියල් Ambul Thiyal (Sour Fish Curry)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 26 min

Additional 10 min

Total 55 min

Ingredients

- 1.5 lb (680 g) firm white fish (tuna, kingfish/seer, or mahi-mahi), cut into 1.5–2 in (4–5 cm) cubes
- 1.6 oz (45 g) goraka (gamboge) pieces, soaked in warm water for 10 minutes and squeezed (substitute tamarind if unavailable, see note)
- 2 tbsp (14 g) roasted Sri Lankan curry powder (store-bought or homemade)
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (2 g) ground turmeric
- 1 tsp (6 g) kosher salt, or to taste
- 1 tbsp (15 ml) roasted curry paste/oil marinade (see step) or 1 tbsp (15 ml) coconut oil for frying
- 2 tbsp (30 ml) neutral oil (coconut oil preferred)
- 1 medium onion, about 5 oz (140 g), thinly sliced
- 4 cloves garlic, minced (about 12 g)
- 1 tsp (2 g) mustard seeds (optional)
- 10–12 fresh curry leaves
- 1–2 green chilies, slit lengthwise (optional)
- 2 tbsp (30 ml) water (to help braise)
- 1 tsp (5 ml) lime juice (optional, to brighten)

Instructions

1. Prepare goraka: Soak goraka pieces in warm water 10 minutes, then squeeze gently to extract juice and discard seeds/membrane if desired; reserve the softened goraka pieces and any soaking liquid.
2. Marinate fish: In a bowl combine fish cubes with roasted curry powder, ground black pepper, turmeric, 1 tsp (6 g) salt, and 1 tbsp (15 ml) oil or paste. Toss gently to coat and set aside 15–20 minutes to absorb flavors.
3. Temper spices and aromatics: Heat 2 tbsp (30 ml) coconut oil in a wide heavy skillet over medium heat. If using mustard seeds, add them and let them pop, then add sliced onion and sauté until translucent and beginning to brown, about 5–7 minutes. Add minced garlic, curry leaves, and slit green chilies and cook 1–2 minutes more.
4. Brown fish briefly: Increase heat to medium-high and add marinated fish pieces in a single layer. Sear gently without excessive stirring until surfaces brown lightly, about 2 minutes per side—work in batches if necessary to avoid crowding.
5. Add goraka and braise: Stir in the softened goraka pieces and 2 tbsp (30 ml) reserved goraka soaking liquid or plain water. Reduce heat to low, cover, and simmer gently 10–12 minutes, turning pieces once, until fish is cooked through and the sour goraka flavor infuses.
6. Reduce and finish: Remove the lid and increase heat slightly to evaporate excess liquid, stirring gently until the oil separates and the sauce reduces to cling to the fish, about 5–8 minutes. Taste and adjust salt. If desired, finish with 1 tsp (5 ml) lime juice to brighten.
7. Serve: Transfer to a serving dish and scatter a few extra fried curry leaves on top. Serve hot with steamed rice and accompaniments typical of Colombo—pol sambol, grated coconut, or a simple dhal.