Ambulthiyal (Sri Lankan Sour Fish Curry)
Ambulthiyal (Sri Lankan Sour Fish Curry) - kvalifood.com
A traditional dry fish curry from southern Sri Lanka, developed by fishing communities as a preservation method. Firm tuna is coated in a paste of goraka (Garcinia cambogia), black pepper, and spices, then simmered until all liquid evaporates. The finished dish is dark, dry, intensely sour-peppery, and keeps for days without refrigeration.
Makes 4-5 servings
Ingredients
- 500 g firm fish (tuna, skipjack, or sailfish), cut into 3 cm cubes
- 5 pieces dried goraka, soaked in warm water and ground into a paste
- 3 tbsp ground black pepper
- 1 tbsp ginger, grated
- 4 garlic cloves, grated
- 1 tsp chili powder
- 1/4 tsp turmeric powder
- 3 cardamom pods, bruised
- 1 cinnamon stick
- 1 sprig curry leaves
- 1 pandan leaf
- salt, to taste
- water, enough to just cover the fish
Directions
Grind the soaked goraka into a paste with minimal water. In a separate bowl, combine garlic, ginger, pepper, chili powder, and turmeric into a paste.
Mix both pastes together with salt. Coat the fish pieces in the combined paste and let sit for 10-15 minutes.
Place curry leaves in the bottom of a heavy clay pot or saucepan. Arrange the coated fish in a single layer. Pour any remaining paste mixed with water over the fish – just enough to cover.
Cover and simmer on low heat until all the water evaporates completely. Never stir – gently shake the pot instead. The fish will darken to a near-black color as the goraka caramelizes. Total cooking time is about 1 hour.
Let rest before serving.
Notes
Goraka is not interchangeable with tamarind – it has a very different flavor profile.
The fish must be firm-fleshed to hold its shape through the long, slow cooking. Tuna is the traditional choice.
A properly made ambulthiyal keeps up to a week at room temperature in tropical heat.
See Also
Lunu Miris (Sri Lankan Chili-Onion Sambal)
Date and Tamarind Chutney (Sri Lankan)
Burmese Tamarind Sauce
Sambal Kacang (Indonesian Peanut Sauce)
