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Sri Lankan Fish Ambul Thiyal Recipe

Sri Lankan · Main course · 40 min total

A classic sour and spicy fish curry from Sri Lanka, where tuna is simmered in a tangy tamarind and roasted spice paste. This recipe uses fresh tuna and authentic spices for a bold, aromatic dish.

Ingredients

• 500g fresh tuna steaks, cut into chunks
• 2 tablespoons tamarind paste
• 1/2 cup warm water
• 2 tablespoons coconut oil
• 1 teaspoon black mustard seeds
• 10 curry leaves
• 2 pandan leaves, knotted
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, slit
• 1 teaspoon turmeric powder
• 2 tablespoons roasted curry powder (Sri Lankan style)
• 1 teaspoon salt, or to taste

Instructions

1. Mix tamarind paste with warm water and set aside for 10 minutes. Strain to extract the juice, discarding solids.
2. Heat coconut oil in a heavy pan over medium heat. Add mustard seeds; when they pop, add curry leaves and pandan leaves. Sauté for 30 seconds.
3. Add onion, garlic, ginger, and green chilies. Cook until onion is soft, about 5 minutes.
4. Stir in turmeric powder and roasted curry powder. Cook for 1 minute until fragrant.
5. Add the tamarind juice, salt, and 1/2 cup water. Bring to a simmer.
6. Gently place the fish chunks into the gravy. Spoon some sauce over the fish. Cover and cook on low heat for 12-15 minutes, until fish is cooked through and flavors meld.
7. Remove from heat. Let rest for 5 minutes before serving. Serve with steamed rice.

Tips

• Use fresh tuna or any firm white fish like mahi-mahi or swordfish.
• For extra heat, add 1 teaspoon of chili powder with the curry powder.
• Roasted curry powder is key; you can buy it or make by dry-roasting coriander, cumin, fennel, and rice until golden, then grinding.
• This curry tastes even better the next day as flavors develop.

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