FROM YOSHITHA’S KITCHEN
Traditional Sinhalese Fish Ambul Thiyal
By Yoshitha ·
Rooted in my Sinhalese heritage, this traditional Fish Ambul Thiyal (Sri Lankan sour fish curry) is the real deal! Fresh tuna cubes are massaged with dark, tangy goraka paste, aromatic pandan leaves, curry leaves, and cinnamon, then simmered over low heat until the liquid evaporates entirely. This leaves behind tender, firm fish coated in a rich, dry, deeply concentrated spice reduction that is iconic to Sri Lankan home cooking.
Cut 500g of fresh tuna into thick 5cm cubes and place them directly into a medium, heavy-bottomed pan.
Add salt and black pepper to taste, chili powder to taste, a few pieces of fresh pandan leaf, a few fresh curry leaves, and 3 tablespoons of goraka paste. Use your hands to gently toss and massage the spice mixture into every piece of fish.
Nestle 2 cinnamon sticks among the tuna cubes and pour in 3 tablespoons of water to create gentle steam.
Cover with a lid and cook over low heat for 15 minutes until the fish is cooked through and the liquid has completely evaporated. Serve hot alongside steamed rice and other curries!
Traditional Sinhalese Fish Ambul Thiyal
Ingredients
- 500g fresh tuna, cut into 5cm cubes
- 3 tbsp goraka paste
- 2 cinnamon sticks
- A few pieces of fresh pandan leaf
- A few fresh curry leaves
- Chili powder, to taste
- Salt and black pepper, to taste
- 3 tbsp water
Instructions
- Place the 5cm tuna cubes directly into a heavy-bottomed cooking pan.
- Add the goraka paste, pandan leaves, curry leaves, chili powder, salt, and black pepper.
- Gently massage and mix everything by hand until the tuna is evenly coated.
- Add the 2 cinnamon sticks and 3 tbsp water.
- Cover with a lid and cook over low heat for 15 minutes until the fish is cooked through and the liquid has completely evaporated.
- Serve hot alongside steamed rice and other curries!
Notes
- Storage & Shelf Life: Store leftovers in an airtight container in the fridge for up to 4 to 5 days. The flavor deepens and improves over time!
- Pan Shaking Technique: To prevent sticking without breaking the tuna, gently swirl or shake the pan by its handles rather than using a spoon.
Tips for Success
Mix Gently by Hand: Massaging the spices and goraka paste directly into the pan with your hands coats the tuna thoroughly without tearing or crushing the fish cubes.
Keep the Heat Low & Don’t Stir: Cook gently over low heat and avoid stirring with a utensil once cooking starts so the tuna cubes stay perfectly intact. Gently shake the pan by the handles if needed.
The Secret of Goraka: Goraka is non-negotiable for traditional Ambul Thiyal—it gives the dish its signature dark color, thick coating, and distinctive sour profile.
Why You’ll Love This Dish
Authentic Sri Lankan Heritage: A staple recipe preserving the bold, traditional flavors of home-cooked Sinhalese cuisine.
Distinctly Tangy & Spicy: Goraka (goraka) delivers that signature earthy, sour tang that sets this curry apart from any other dish.
Incredible for Meal Prep: The flavours are even better the next day. Refrigerate leftovers promptly; the dry coating does not replace refrigeration.
Naturally Lean & High Protein: Made with tuna and cooked without added oil.
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