How to make Ambulthiyal-2nd Method (මාළු ඇඹුල් තියල් දෙවන ක්‍රමය )

The Second Method: A Deeper, Smokier Take on Sri Lanka’s Iconic Fish Ambulthiyal

If you’ve tasted true Sri Lankan Fish Ambulthiyal—even once—you know it isn’t just a dish. It’s heritage. It’s preservation. It’s an entire coastal rhythm captured in a few dark, tangy cubes of fish. Most people are familiar with the classic simmered version, where fish is gently cooked in a goraka-rich mixture until dry. But did you know there’s a second method that many home cooks in the Deep South quietly swear by?

Today, I’m sharing that alternative:  with the pan-roast spices , a method that intensifies flavor, deepens the color, and gives Ambulthiyal its unforgettable, subtle smoky edge.

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Goraka is the soul of this recipe.
If you’re using whole goraka, soak it, soften it, and grind it to a thick paste. Mix it with pepper,  salt, and roasted curry powder. Coat your fish generously.

You’ll immediately notice that the final appearance is quite different from the first method—darker, glossier, and more intensely coated. And surprisingly, despite the richer look,  beautiful balance of color and flavor.

• A richer, darker coating

• A slightly caramelized, roasted aroma

• Firmer chunks that hold their shape beautifully

• A tanginess that feels sharper and cleaner

If you’ve ever wondered how some households manage to get their Ambulthiyal to taste “just a little extra,” this is probably the technique.

What You’ll Need

• 500 g meaty fish (tuna is traditional)

• 1½ tbsp goraka paste

• 1 tbsp black pepper powder

• 1tbsp curry powder +chilli powder

• 1 tbsp salt

• Curry leaves  and cinnamon

• ½ cup water

  Method

   Roast the curry powder and chilli powder until slightly brown and golden in color. 

   

  
  
  
  
  
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  Add the fish into a pot and add the roasted spices.

   

  
   
   
  Add goraka paste ,water,cinnamon,curry leaves pepper and the salt .
   

   
  

   

   

   

   

   

  Once mixed it will look like this. 

   

  

  
  

  Cook on a low heat until all the liquid evaporates.

   

  

  
  

   

  
   

The ingredient list is simple because Ambulthiyal is all about purity—nothing to distract from the smoky tang of goraka and the boldness of pepper.

 Serve Ambulthiyal with warm rice, kiri hodi, or even string hoppers, and you’ll see how its robust personality elevates everything on the plate. Some dishes comfort, but Ambulthiyal awakens. It’s the kind of food that reminds you where you come from—or makes you wish you did.

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