GoSriLankan

Ambul Thiyal (Sour Fish Curry)

The southern coast's signature dry fish curry — tuna simmered with goraka until dark, tangy and intensely savoury.

🏖️ Southern Coast ⏱ 50 min Serves 4 easy 🌶🌶

Ambul thiyal comes from Sri Lanka’s deep south, where it was invented as a way to preserve the day’s tuna catch without refrigeration — the goraka’s acidity keeps the fish for days. It is a dry curry: almost no gravy, every cube of fish coated in a dark, sour spice paste.

Method

  1. Grind the soaked goraka with a splash of its soaking water into a paste.
  2. In a bowl, combine the goraka paste, pepper, chilli powder, turmeric, garlic, ginger and salt. Coat the tuna cubes thoroughly.
  3. Arrange the fish in a single layer in a wide, heavy pan (traditionally a clay pot). Tuck in the curry leaves, pandan and cinnamon.
  4. Add just enough water to come halfway up the fish. Bring to a simmer.
  5. Cook uncovered over low heat for 30–40 minutes, without stirring — shake the pan gently instead so the fish doesn’t break.
  6. It’s done when the liquid has evaporated completely and the fish is dark brown. Serve at room temperature with rice; it tastes even better the next day.