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Fish ambul thiyal
Sour tuna curry
මාළු ඇඹුල් තියල් (malu ambul thiyal): dry, sour tuna curry with goraka and black pepper from the south coast
Ambul thiyal means 'sour stew', and it comes from the fishing towns of the south coast, around Matara, Galle and Tangalle. Fishermen once cooked it so the tuna would keep for days without a fridge: almost no liquid, plenty of goraka and black pepper, slowly reduced in a clay pot until each chunk is dark and coated. Today it is a favourite rice-and-curry dish on Sundays and holidays, and people often pack it for long journeys. It is sharp, peppery and firm, so a little goes a long way with rice and a coconut sambol. Chef's tip: cut the tuna into big 4 cm chunks; small pieces fall apart during the long, slow reduction.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 1 ⅓ lb fresh tuna steaks (yellowfin or skipjack)cut into 4 cm chunks
- 1 tsp salt
For the goraka paste
- 6 goraka (garcinia) piecesor 3 tbsp thick tamarind paste
- ½ cup hot water
- 1 tsp chilli powder
- 5 cloves garlic
- ¾ in ginger
For the pot
- 1 cinnamon stickabout 5 cm
- 12 curry leaves
- 1 pandan leaf (optional)cut in 3
- ¾ cup water
- 1 tbsp coconut oil
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What you'll need
Fresh ingredients (3)
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Method
0/8 doneStep 1: Soak 6 goraka (garcinia) pieces in ½ cup hot water for 15 minutes until soft.
15 minStep 2: Pat the 1 ⅓ lb fresh tuna steaks (yellowfin or skipjack) dry and rub with 1 tsp salt. Keep it in the fridge while you make the paste; raw fish should not sit out at room temperature for more than 30 minutes.
5 minStep 3: Blend the soaked goraka with its water, 2 tsp black pepper, freshly ground, 1 tsp chilli powder, 5 cloves garlic and ¾ in ginger to a thick, smooth paste.
3 minStep 4: Coat the tuna chunks all over with the paste. Cover and leave in the fridge for 20 minutes.
20 minStep 5: Lay 1 cinnamon stick, 12 curry leaves and 1 pandan leaf in the bottom of a wide clay pot or heavy pan. Arrange the tuna on top in one layer and pour ¾ cup water around the sides.
2 minStep 6: Bring to a gentle simmer over a medium-low heat, cover and cook for 15 minutes without stirring. Shake the pot instead so the chunks don't break.
15 minStep 7: Uncover and simmer for another 15–20 minutes, shaking the pot now and then, until nearly all the liquid has gone and the paste clings dark and thick to the fish. A common mistake is stirring with a spoon at this stage; the tuna breaks into flakes.
18 minStep 8: The fish is cooked when it is opaque right through and flakes when pressed with a fork. Drizzle 1 tbsp coconut oil over the top, take off the heat and rest for 5 minutes before serving. Cool leftovers quickly and keep them covered in the fridge for up to 2 days.
1 min
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 36 g
- Carbs
- 4 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fish ambul thiyal take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of chilli powder?
- Cayenne, half the amount (hotter).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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