Sour Fish Curry (Ambul Thiyal)

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Description:

Sour Fish Curry, or Ambul Thiyal, is a traditional Sri Lankan dish known for its tangy and spicy flavors. This dry curry is made with firm fish (like tuna), goraka (a souring agent), and a blend of aromatic spices. The dish is cooked until the fish absorbs all the flavors, resulting in a rich and tangy curry that pairs perfectly with rice.

Ingredients:

• 500g firm fish (tuna, seer fish, or mackerel, cut into cubes)
• 1 large onion (thinly sliced)
• 2-3 garlic cloves (minced)
• 1-inch ginger (minced)
• 2-3 green chilies (sliced, adjust to taste)
• 1 sprig curry leaves
• 2-3 pieces goraka (or 1 tbsp tamarind paste as a substitute)
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp chili powder (adjust to taste)
• 1 tbsp roasted curry powder
• 1/2 cup water
• 2 tbsp coconut oil (or any cooking oil)
• Salt to taste

Instructions

Step 1: Prepare the Fish

1. Clean the fish pieces and pat them dry.
2. Marinate the fish with turmeric powder, chili powder, and a pinch of salt. Set aside for 15-20 minutes.

Step 2: Prepare the Goraka

1. If using goraka, soak the pieces in a little warm water for 10 minutes to soften them.
2. If using tamarind paste, dissolve it in 1/4 cup of water and set aside.

Step 3: Cook the Curry

1. Heat coconut oil in a pan over medium heat.
2. Add mustard seeds and let them splutter.
3. Add curry leaves, sliced onions, garlic, ginger, and green chilies. Sauté until the onions are golden brown.
4. Add the marinated fish pieces and cook for 2-3 minutes until lightly browned.
5. Add the goraka pieces (or tamarind paste mixture) and roasted curry powder. Mix well.
6. Pour in 1/2 cup water and bring to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the fish is cooked and the curry is thick and dry.

Step 4: Adjust Seasoning

1. Taste the curry and adjust salt and spice levels if needed.
2. If the curry is too dry, add a splash of water and cook for a few more minutes.

Step 5: Serve

1. Garnish with fresh curry leaves if desired.
2. Serve hot with steamed rice or roti.

Tips for Perfect Sour Fish Curry:

• Use firm fish like tuna or mackerel, as they hold their shape well during cooking.
• Goraka is the traditional souring agent, but if unavailable, tamarind paste works as a substitute.
• Adjust the amount of green chilies and chili powder to suit your spice tolerance.
• For a smokier flavor, briefly roast the curry leaves before adding them to the dish.

Cultural Significance:

Ambul Thiyal is a signature dish from the southern region of Sri Lanka, where fish is a dietary staple. The use of goraka and spices reflects the island’s love for bold, tangy flavors. This dish is often prepared for family gatherings and special occasions, symbolizing the coastal culinary heritage of Sri Lanka.