Ambul Thiyal (Sour Fish Curry)
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The Tale of Ambul Thiyal (Sour Fish Curry)
Ambul thiyal, a sour fish curry, gets its tang from goraka, a sour fruit native to Sri Lanka, traditionally used by southern Sinhalese fishing communities as a preservation method that let fish keep in the tropical heat without refrigeration. It remains one of the island's most distinctive regional curries.
Ingredients
Scale:· 4 servings
- 700g firm fish (tuna or similar), cubed
- 6-8 pieces dried goraka (gamboge), soaked
- 1 tablespoon roasted curry powder
- 1 teaspoon black pepper
- 1 sprig curry leaves
- 3 cloves garlic, minced
- 1 thumb ginger, minced
- 1/2 teaspoon turmeric
- Salt to taste
Instructions
- 1Blend the soaked goraka pieces with a little water into a thick paste.
- 2In a clay pot or heavy saucepan, combine the fish cubes with the goraka paste, curry powder, pepper, garlic, ginger, turmeric, and curry leaves.
- 3Add just enough water to almost cover the fish.
- 4Season with salt and mix gently to coat the fish without breaking it apart.
- 5Bring to a simmer over medium heat, then reduce to low.
- 6Cook uncovered, stirring occasionally and gently, until the liquid reduces to a thick, dark, dry-ish coating on the fish, about 20-25 minutes.
- 7Adjust seasoning to taste.
- 8Serve at room temperature or warm with rice.
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