Fish ambul thiyal
Fish ambul thiyal, from above
Non vegSouthern Sri Lanka

Fish ambul thiyal

Tuna cooked dry and black with goraka and pepper. Southern Sri Lanka's sour, peppery keeper.

60 minTime
31 gProtein each
hotSpice
The travelling curry1 chapter · 1 min read

Make it your way

Grandma's wayTuna, goraka and black pepper, cooked dry in clay.
The original
244kcalsame
31 gproteinsame
2 gfibresame
60minutessame

Classic ambul thiyal.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish600 g tuna or seer fish, 1 inch cubes
Kudampuli4 pieces goraka, soaked in 1/4 cup hot water and ground
Black pepper1 tbsp, coarsely ground
Garlic5 cloves
Ginger2.5 cm
Curry leaves2 sprigs
Pandan leavessmall piece
Whole spices1 cinnamon stick
Turmeric (ground turmeric)¼ tsp
Cooking oil (vegetable oil)1 tbsp
Water⅔ cup
Saltto taste

Method

4 steps
  1. 1Grind goraka, pepper, garlic, ginger, turmeric and salt into a dark paste.
  2. 2Coat the fish in the paste and leave 20 minutes.
  3. 3Lay curry leaves, pandan and cinnamon in a clay pot or heavy pan. Add the fish, water and oil.
  4. 4Simmer covered on low, shaking the pot rather than stirring, until almost dry.
Serve it like this

Serve a few pieces on a rice and curry plate with parippu and pol sambol; it is also good cold in a lunchbox.

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Make it a meal

What goes with Fish ambul thiyal: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pol roti30 min
Bread or rice Jeera rice30 min
With a main Sri Lankan parippu30 min
With a main Polos curry60 min
On the side Pol sambol10 min
On the side Coconut chutney10 min
To drink Sol kadhi40 min
Something sweet Watalappan60 min
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