Ambul ThiyalSour Fish Curry
A deeply seasoned fish curry with a bold sour edge from goraka and a peppery, concentrated finish. This Sri Lankan classic is cooked until the sauce clings to the fish, giving it a robust flavor that pairs especially well with plain rice.
Prep
20m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Incomplete estimate
- Piece-based nutrition is rough without piece-weight data: Curry Leaf.
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Fish
- 600gTuna (cut into large pieces)
- 10gSalt
Sour Sauce
- 25gGoraka (soaked)
- 250mlWater
- 120gOnion (finely chopped)
- 10pcsCurry Leaf
Spice Paste
- 15gGarlic (crushed)
- 6gBlack Pepper (crushed)
- 2gTurmeric Powder
- 6gChili Powder
- 8gCurry Powder
Sour Sauce
- 20mlCoconut Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the garlic, the black pepper, the turmeric powder, the chili powder, and the curry powder with a little of the soaking liquid from the goraka to make a thick paste.
- 02
Rub the tuna with the salt and the spice paste until the pieces are evenly coated.
- 03
Squeeze the soaked goraka well in the water to flavor the liquid, then discard any hard pieces.
- 04
Heat the coconut oil in a heavy pan and cook the onion until softened.
- 05
Add the curry leaves and cook briefly until fragrant.
- 06
Arrange the coated tuna in the pan, pour in the goraka liquid, and bring to a gentle simmer.
- 07
Cook uncovered over low heat until the fish is just cooked through and the sauce has reduced to a thick, clingy coating.
- 08
Rest the curry for a few minutes before serving so the flavor settles.
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