Ambulthiyal is a bold, tangy, dry-style fish curry made with goraka and aromatic spices of Sri Lanka.
Ambul Thiyal isn’t just another Sri Lankan fish curry — it’s a dish with history, character, and soul. Traditionally made along the coastal regions of Sri Lanka, this dry-style sour fish curry gets its signature tang from goraka (Garcinia gummi-gutta), a natural preservative that gives the dish its deep, smoky sourness.
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Unlike creamy coconut curries, Ambul Thiyal is bold, intense, and beautifully spiced. It’s the kind of recipe that tastes like home — the kind your mother makes when someone is traveling, because it keeps well for days. If you’ve never tried it, you’re in for a rich, tangy, unforgettable experience.
Why You’ll Love This Ambul Thiyal Recipe
- Lean Protein Powerhouse – Fish is an excellent source of protein, supporting muscle growth and repair.
- Heart-Healthy Omega-3s – Packed with omega-3 fatty acids, this dish helps reduce inflammation and supports heart health.
- Low Oil, Big Flavor – Unlike deep-fried fish dishes, Ambul Thiyal is cooked with minimal oil, making it a healthier option.
- Gut-Friendly Goraka – This key ingredient aids digestion and is believed to help with weight management by reducing appetite and boosting metabolism.
- Clay Pot Benefits – Cooking in unglazed clay pots enhances mineral absorption and boosts the dish’s overall nutritional profile. Clay pots help retain heat evenly, preserving the integrity of spices and locking in moisture without excessive oil. Plus, natural alkalinity from clay can balance acidity, making it easier on digestion.
A Few Things to Keep in Mind
- Can be high in sodium depending on seasoning
- Goraka’s sourness may be intense for sensitive stomachs
- Chili + black pepper add heat
- Overuse of goraka may cause digestive discomfort
- Spices + fish can increase body heat — pair with cooling sides
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
How to Make Ambul Thiyal (Step-by-Step)
Step 1: Soak the Goraka
Soak overnight in room‑temperature water until soft.
Step 2: Make the Marinade
Once the soaked goraka is softened, Grind the goraka into a paste and mix with the ingredients below to form a thick paste.
- Ginger‑garlic paste
- Black pepper
- Turmeric powder
- Chili powder
- Curry powder
- Cinnamon
- Cardamom
- Salt
- Goraka
- Water
- Fenugreek seed
Step 3: Prep the Fish
Use firm fish like yellowfin tuna, skipjack tuna, kingfish, or sailfish.
- Clean and cut into chunks
- Coat with turmeric + salt
- Let sit for 10 minutes
Step 4: Layer & Cook
Traditionally cooked in a clay pot, but any pot should work.
- Line bottom with curry leaves with the stems
- Coat each fish piece in the goraka paste
- Arrange in a single layer inside the pot
- When done, por the remaining marinade over it
- Top with green chili + pandan
- Cover and simmer on low heat
- Flip halfway through and cover and continue cooking until dry and deeply flavored
Step 5: Rest & Serve
Let it sit for a few minutes to deepen the flavors before plating to serve.
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Serving Ideas
- Rice + Veggies + Ambul Thiyal Combo – Steaming hot rice, served with a flavorful curry—perhaps a creamy coconut-based dhal, a spicy potato curry, or a vegetable medley—acts as the perfect canvas for Ambul Thiyal’s tart and savory punch.
- Rice + coconut sambal + Ambul Thiyal Combo – The cool, slightly spicy coconut sambal, made with grated coconut, chili, lime juice, and onions, adds a fresh contrast to the deeply spiced Ambul Thiyal. The sambal’s natural sweetness offsets the dish’s tanginess, making each bite balanced and satisfying. A must-try for those who appreciate vibrant flavors!
- Roti + Dhal + Ambul Thiyal Combo – Soft, warm roti pairs wonderfully with the creamy dhal and the boldness of Ambul Thiyal. The roti provides a chewy, slightly charred bite, while the dhal—often cooked with turmeric, garlic, and coconut milk—offers a gentle, soothing contrast. When paired with the smoky, slightly sour Ambul Thiyal, this combination becomes hearty and comforting, perfect for any meal of the day.
- Bread + Chopped Ambul Thiyal Combo – The fish is chopped finely and mixed with onions, green chilies, and a touch of lime, creating a flavorful spread that complements soft or crusty bread beautifully. Whether made into a sandwich or enjoyed on toast, this pairing is perfect for a quick snack or light meal, packing a punch with minimal effort.
Got Leftovers?
- Room temp (traditional clay pot): Traditionally, it’s kept in a clay pot but if kept in an air-tight container, at room temperature, the fish can last upto 3-4 days, thanks to goraka and black pepper which help prevent spoilage.
- Refrigerator: Store in an airtight container in the fridge for up to 1 week. The cold temperature slows down bacteria growth while preserving the flavours.
- Freezer: Properly sealed in a freezer-safe container, Ambul Thiyal can last up to 3 months without losing much of its taste or texture. When reheating, allow it to thaw in the fridge before gently warming it on the stove.
Ambul Thiyal Recipe (Sri Lankan Sour Fish Curry)
Ingredients
Method
- Soak goraka overnight in room‑temperature water until soft.
- Grind softened goraka into a paste and mix with ginger‑garlic paste, black pepper, fenugreek seeds, turmeric, chili powder, curry powder, cinnamon, cardamom, salt, goraka water.
- Use firm fish like yellowfin tuna, skipjack tuna, kingfish, or sailfish. Clean and cut into chunks. Coat with turmeric and salt, then let sit for 10 minutes.
- Line clay pot bottom with curry leaves.
- Coat each fish piece in goraka paste and arrange it in the clay pot in a single layer
- Add leftover goraka paste over the fish. Top with green chili + pandan.
- Cover and simmer on low heat.
- Flip halfway through.
- Cook until the liquid dry and deeply flavored.
- Let it sit for a few minutes after removing from heat to deepen the flavors.
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