Sri Lankan fish ambul thiyal
Firm fish coated in a sour goraka and black pepper paste, slowly cooked until dark and almost dry.
This southern Sri Lankan version combines firm tuna, goraka, black pepper, and salt. The fish cooks in a single layer without stirring, until the spiced paste coats it and very little liquid remains.
Ingredient allergens
Allergen listDocumented presence
-
Fish
Firm tuna
Ingredients without verified allergen data 10
Ingredients without verified allergen data: Dried goraka, Black pepper, Chili powder, Garlic, Salt, Curry leaves, Ceylon cinnamon, Pandan leaf, Water, Coconut oil.
Method
- 01
Soften the goraka
Put the rinsed dried goraka in a small saucepan with 125 ml of the water. Cook over medium heat until softened, about 10 minutes. Reserve the cooking liquid.
Ready to continue when: The goraka is soft and its cooking liquid is set aside.
10 min - 02
Make the paste and season the fish
Mash the softened goraka with the black pepper, chilli powder if using, garlic, and salt. Gradually add some of the reserved liquid until a thick paste forms. Coat all the tuna pieces and leave them to rest for 15 minutes.
Ready to continue when: The tuna is coated in a thick, dark paste and has rested for 15 minutes.
15 min - 03
Arrange and cook the fish
Grease a clay pot or heavy-based pan with the coconut oil. Spread half the curry leaves over the bottom and arrange the tuna in a single layer. Spoon the remaining paste over it, then add the rest of the curry leaves, the cinnamon, and the pandan if using. Rinse the paste bowl with the remaining 125 ml water and pour that water around the fish. Bring to a boil over medium heat; then reduce the heat and cook uncovered, without stirring, for about 35 minutes. Gently shake the pot from time to time.
Ready to continue when: The liquid has reduced considerably and the fish still holds its shape in a single layer.
35 min - 04
Dry the paste onto the fish
Keep the pot over very low heat for about 5 minutes more, shaking it carefully. Do not let the paste stick to or scorch on the bottom.
Ready to continue when: Very little liquid remains, and the spiced paste clings to the fish, whose edges are dark.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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- - YouTube www.youtube.com/watch?v=Jn_Yd3ir5oo
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- - YouTube www.youtube.com/watch?v=0GyYT8eTmmM
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State: Published after documentary validation; no “Tested” label is shown.