Ambulthyial

Ambulthyial

By
From
Sri Lankan Flavours
Serves
4
Photographer
Craig Wood

This is a traditional fish curry from the southern part of Sri Lanka. The coast of Sri Lanka has an abundance of fish in season. This dish has a pickled flavour and is made using goraka, also known as gamboge, a segmented fruit whose sour taste is similar to tamarind; it is available in dried form in Asian grocery stores.

Ingredients

Quantity Ingredient
8-10 pieces goraka
650g fresh tuna, cubed
1/2 cinnamon stick
1 garlic clove
10 curry leaves
1 teaspoon ground black pepper
1 teaspoon salt

Method

  1. Soak goraka in 1 cup of warm water for 3 hours. Drain, wash and set aside.
  2. Wash and drain the fish. Pat dry with a paper towel: the fish must be dry for this recipe. Set aside.
  3. Place goraka, cinnamon, garlic, curry leaves, pepper and salt in a food processor and blend into a fine paste. Rub the fish with the paste and place the fish in a bowl, covered with plastic wrap, in the fridge for 30 minutes.
  4. Place fish in a non-stick pan (or wipe some oil over the base of a pan) on medium-low heat, cover with a lid and cook for 35 minutes. Turn fish after 15 minutes. Shake pan occasionally, taking care not to break the fish.
  5. Serve with hoppers, stringhoppers, coconut rice or plain rice.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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