Fish Ambul Thiyal (Method 01) මාළු ඇඹුල්තියල් (01 ක්‍රමය )

 Fish Ambul Thiyal (Method 01) මාළු ඇඹුල්තියල් (01 ක්‍රමය )

 Fish Ambulthiyal, Sri Lanka’s beloved sour fish curry, is a dish steeped in tradition and coastal flavor. Made with goraka (a tangy fruit used for preservation), black pepper, and fragrant island spices, this dark, aromatic curry captures the soul of Sri Lankan cuisine. In this post, we’ll explore its origins, authentic recipe, and the secret behind its unmistakable smoky-sour taste.

The recipe I am writing is one way of doing it. This is how my grandmother used to make it. This can be kept out for two weeks with out a fridge.  

 

 
 

There’s a saying in Sri Lankan kitchens: “If you’ve tasted Ambulthiyal, you’ve tasted the island.”

This iconic dish—dark, spicy, and irresistibly tangy—is more than just a curry. It’s a story of preservation, geography, and generations of coastal cooking.

In the southern fishing villages of Sri Lanka, Fish Ambulthiyal was originally a way to keep fish fresh before refrigeration. The secret? Goraka, a sun-dried fruit with a deep, smoky sourness that not only flavors the dish but acts as a natural preservative. Combined with cracked black pepper, turmeric, and garlic, it transforms humble fish into something rich, earthy, and timeless.

What makes Ambulthiyal so special is its texture and intensity. Unlike saucy curries, this one cooks down until the gravy almost disappears, leaving each chunk of fish coated in a deep, tangy crust. The result is a dish that’s bold, aromatic, and surprisingly long-lasting—perfect for journeys, lunchboxes, or days when you want something deeply comforting.

Traditionally cooked in a clay pot over an open flame, the slow simmer lets the spices and goraka seep into the fish, creating that signature deep brown color and smoky aroma. Pair it with rice, pol sambol, and a bit of coconut milk on the side, and you’ve got a meal that captures the soul of Sri Lanka in every bite.

If you ever visit the island, you’ll find each region has its own twist—some add a touch of cinnamon, others a few green chilies—but the spirit remains the same: simple ingredients, bold flavors, and a love for the sea.

So the next time you crave something that sings with spice and heritage, try making Fish Ambulthiyal. It’s not just food—it’s a taste of Sri Lanka’s past and present, one tangy bite at a time.


 

🇱🇰 Fish Ambulthiyal Recipe 01 (Sri Lankan Sour Fish Curry)

🐟 Ingredients:

  • 500g firm fish (tuna, kingfish, or any meaty fish), cut into chunks

  • 3 tbsp goraka (Garcinia cambogia) paste

  • 3tbsp black pepper powder

  • ½ cups water

  • Salt to taste


     

*If goraka (dried Garcinia cambogia) is whole, soak about 4–5 pieces in hot water for 10 minutes and grind into a paste. Substitute with tamarind paste if unavailable (but it will be slightly different in flavor).

🍳 Instructions:

  1. Prepare the marinade:
    In a bowl, mix goraka paste, black pepper, salt, to form a thick paste.



     

  2. Coat the fish:
    Rub the paste all over the fish pieces. Let it marinate for at least 30 minutes (the longer, the better—overnight is ideal).


     

  3. Cook the curry:

    • Place the marinated fish in a clay pot (or heavy-bottomed pan).

    • Pour the water 

      Cover and cook over medium heat until the gravy thickens and reduces—about 20–30 minutes.

  4. Dry it out:
    When the liquid has reduced, lower the heat and let it cook uncovered until the pieces are almost dry and coated with a dark, thick layer of spice.

  5. Serve:
    Fish Ambulthiyal can be served hot or cold—it keeps for days un refrigerated and tastes even better after a day or two.

     

     

     

     

Comments

Post a Comment

Popular posts from this blog

Date Cake

Image
Date Cake Ingredients 500 g dates ppitted 1 cup water 100g brown sugar 2 Eggs 125 g Butter 1 1/2 Cups Self raising flour 2 tsp Vanila 1 tsp Bicarb. Method Preheat the oven 180 or 160 fan forced. Add the dates, Butter, sugar & water. Cook it till it boils Add bicarb and leave it to cool down. Whisk the eggs. Add eggs, self raising flour,vanila and mix well. Add the mixture in to a baking tray and bake 40 min.
Read more

Milk Bread (Very soft and easy) (+playlist)

Image
Home made Milk Bread (Very Soft & Easy) Ingredients 610g Bread flour 120 g Sugar 20g Yeast 50 g Milk Powder 2 Eggs 1 cup of milk Salt 100g whipping cream 6g Salt For the roux 1 cup of water. 1/3 cup Bread Flour Method Make the roux. Add four to the water and cook several minutes until it becomes thick. Leave it to cool. Add all the ingredients in to the mixing bowl except milk. Add the prepared roux in to that. Start kneading adding milk little by little. Knead the dough for 15 minutes. After kneading cover it with a damp cloth and leave in a warm place to double in size. Punch down the dough and cut in to 6 equal size pieces. Then spread the dough take one corner to the other and overlap it. Reapeat the same process. Then roll it from one corner to the other. Then put them on a prepared loaf pan to prove till double in size. When it is double in size egg wash. Bake on 180 about 30 -40 min.
Read more

Sri Lankan Oil Cakes (Konda kavum)

Image
Sri Lankan Oil Cakes (Konda Kav um) Oil cake is a very authentic and a traditional sweet that made out  of rice flour , treacle, and coconut oil. After mixing the ingredients leaving the dough to rest makes this sweet forms the konde or like a knot done to womens hair. The person has to  be little skillfull to make them. I was trained from my child hood by my grand mother. After making oil cakes she gives me the last bit to try. That gave me the ability to make them nicer. You need to be patient  when cooking them, as well as it takes time and have to cook them on low flame. Traditionally they use husks and leaves of coconut tree to cook them,as the flame is not very stronger. If you make them bigger you need to cook them longer, if not the middle of the Kavum can be raw. People use to put the cooked Kavum in big pots of treacle and tie around the pot tightly and hang them in a corner of the kitchen. After several months after the new year they took them out to ...
Read more