FISH AMBULTHIYAL - TANGY SRI LANKAN FISH CURRY RECIPE
SRI LANKAN MEEN KUZHAMBU
Fish Ambulthiyal (also called “Sour Fish Curry”) is one of Sri Lanka’s most iconic dishes. Known for its dry texture and bold tang, this curry is traditionally made with firm fish, goraka (kokum), and a blend of roasted spices. It’s beloved for its ability to last several days without refrigeration — a perfect example of Sri Lankan culinary preservation.
CREATING THE CURRY BASE
Prep Time: 15 mins
Cook Time: 30 mins
Servings : 04
INGREDIENTS:
FOR THE CURRY:
500g firm Fish (e.g. tuna, kingfish or sailfish), cut into cubes
1½ tbsp Goraka Paste (or substitute with tamarind paste if needed)
1 tsp Black Pepper Powder
1 tsp Turmeric Powder
1 tbsp Roasted Curry Powder (Sri Lankan-style)
1 tbsp Chili Powder (adjust to taste)
3–4 Garlic Cloves, crushed
1 small piece Pandan Leaf (rampe)
A few Curry Leaves
1 small Cinnamon Stick
½ tsp Salt (adjust to taste)
1–2 tsp Oil
½ cup Water
INSTRUCTIONS:
1. Make the Goraka Paste (If Using Whole Goraka):
Soak dried goraka pieces in warm water for 15–20 mins.
Grind into a thick paste with a little water.
2. Marinate the Fish:
In a bowl, mix fish with goraka paste, turmeric, chili powder, pepper, curry powder, garlic, and salt.
Let it marinate for at least 30 minutes (longer is better).
3. Cook the Curry:
Heat a clay pot or heavy-bottomed pan.
Add a bit of oil, then layer in pandan leaf, curry leaves, cinnamon.
Add marinated fish and pour in about ½ cup of water — just enough to prevent burning.
Cover and simmer on low heat for 20–25 minutes, or until fish is cooked and the mixture becomes thick and dry.
Gently shake the pot occasionally — avoid stirring with a spoon to keep fish pieces intact.
BEST FISH FOR CURRY DISHES
SERVING SUGGESTIONS:
Serve hot or at room temperature with:
Steamed rice
Pol sambol
Dhal curry
Jackfruit curry (kos ata curry)
Mallung (stir-fried greens)
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IN CONCLUSION
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