Fish Ambul Thiyal
A pungent, dry Sri Lankan fish dish in which firm chunks of tuna are slow-cooked with sour goraka, black pepper and fragrant curry leaves.
Ingredients
- firm fish fillet500 g
- dried gorka30 g
- water250 ml
- black pepper (ground)2 tsp
- chili powder1 tsp
- salt1 to taste
- curry leaves12 pcs
- pandan leaf1 leaf
- cinnamon1 stick
- green chili2 pcs
Instructions
Cut 500 g of firm fish fillet (tuna, mackerel or another fish with springy flesh) into large chunks about 4–5 cm each.
Soak 30 g of dried goraka in 250 ml of warm water and leave for 10 minutes. Mash the softened fruit in the same water until you get a thick, sour paste.
Add 2 tsp black pepper, 1 tsp chili powder and salt to taste to the paste; mix well and coat each piece of fish with this mixture.
Line the bottom of a heavy clay pot or thick-bottomed pan with half of 12 curry leaves, 1 pandan leaf and 1 cinnamon stick.
Arrange the fish in a single layer over the leaves, pour the remaining goraka paste on top and add 2 green chilies.
Cover the pot and cook over very low heat for 25–30 minutes. Turn the pieces over gently once; by the end the liquid should have almost fully evaporated and the paste should cling tightly to the fish.
Remove from the heat, let the dish rest covered for 5 minutes and serve hot.
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