Traditional Sinhalese Fish Ambul Thiyal
Authentic Sri Lankan sour fish curry. Fresh tuna cubes tossed in tangy goraka paste, curry leaves, and spices, cooked low and slow until dry.
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
| Protein: 32g | Fat: 1g | Carbs: 3g | Fiber: 1g |
(Note: Macronutrients calculated per serving based on 4 portions total)
Tips
- 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.