Entree: Sri Lanka – Kandyan Highlands – අඹුල් තියල් ➤ ambul thiyal (Sour, spiced dry fish curry preserved with goraka)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Additional 2 hrs

Total 2 hrs 50 min

Ingredients

- 2 lb (908 g) firm tuna or kingfish, cut into 1–1.5 inch (2.5–4 cm) cubes
- 2 pieces (about 20 g) goraka (kudampuli), washed and broken into pieces
- 2 tbsp (30 ml) roasted Sri Lankan curry powder
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) coarsely ground black pepper
- 1 1/2 tsp (7.5 ml) salt, or to taste
- 1 tbsp (15 ml) Maldive fish flakes (optional but traditional)
- 1/2 cup (80 g) shallots, thinly sliced
- 1 tbsp (15 ml) crushed garlic
- 3–4 dried red chilies, broken
- 2 sprigs fresh curry leaves (about 10–12 leaves)
- 2 tbsp (30 ml) coconut oil
- 1/2 cup (120 ml) water for simmering (add more as needed)
- Juice of 1 small lime (about 1 tbsp / 15 ml) for finishing (optional)

Instructions

1. Marinate: in a bowl mix roasted curry powder, turmeric, black pepper, salt, Maldive fish flakes (if using), crushed garlic, and broken goraka pieces. Add the fish pieces and toss to coat evenly. Marinate at least 30 minutes, ideally 2–4 hours in the refrigerator.
2. Cook aromatics: heat coconut oil in a heavy skillet over medium heat. Add sliced shallots, dried red chilies, and curry leaves and sauté until shallots soften and begin to color, about 4–6 minutes.
3. Add fish and simmer: add the marinated fish and any residual marinade to the pan, stir gently to coat with the aromatics, then add about 1/2 cup (120 ml) water. Bring to a gentle simmer, cover partially, and cook over low heat.
4. Reduce to dry curry: simmer uncovered, stirring gently and turning pieces occasionally, until the liquids evaporate and the spices cling to the fish, about 20–30 minutes. Add small splashes of water only if needed to prevent burning.
5. Finish and serve: taste and adjust salt; squeeze lime juice if using and stir gently. Serve hot with steamed rice or string hoppers.