Ambulthiyal is one of Srilankans famous classic dish. Most loved and everyone’s favourite.
AMBULTHIYAL really means sour-fish. The uniqueness of this beautiful dish comes with how it’s cooked and the blend of spices been used in order to bring out an extraordinary flavour.
If you haven’t yet, this is a must-have dish. If you ever visit Srilanka don’t forget to try it. I had the chance to taste a few when I visited last, it was unforgettable.
One of the things I don’t miss about back home is this dish. My mom is a queen at making them. All I had to do was to get her the needed ingredients and the rest was history. Her Ambulthiyal always turns out excellent.
HOW IT’S MADE
A blend of few staple spices and gorakka makes the perfect tamarind paste to coat the fish. Then it is cooked in a banana leaf-lined clay pot, on low heat for about an hour. That’s about it. When serving, it goes well with roast-paan, toasts, rice, and roti.
Okay, let me get in a little bit more in details.
Besides the staple ingredients we use in this recipe, Gorakka is a unique one.
It’s a type of tamarind known as Garcinia Gummi-gutta. Formally named as Garcinia Cambogia. Few might even be familiar with it as Brindleberry.
My mom always says it helps keep the fish from breaking too easily. I mentioned this ingredient on my other fish curry recipe too. It adds a unique flavour to the curry. So we always have it stocked in our kitchen.
Next main ingredient we use is fish. Firm fishes are the best kind for this recipe. Fishes like Yellowfins, Skipjacks, Sailfish, and even Kingfish (Spanish mackerels) works great.
Besides the ingredients we use, the way we cook it also plays a big role in achieving the perfect flavour.
Ambulthiyal is best made using a clay pot. The water evaporates and surrounds the pot with steams, which helps keep the food inside moist. Thus creating a tender rich flavoured fish. Slow cooking in an unglazed earthenware itself adds tons more qualities!
We’ll also need a piece of banana leaf to perfect the flavour. It is an option but cooking in banana leaf does give a subtle flavour to the fish. Some prefer cooking without it and still turns out excellent.
Can this recipe be made without the clay pot or the banana leaves?
At first, moving to this country, we didn’t know where to get a banana leaf or clay pot to begin with. We used our non-stick pot to slow cook this fish. Honestly, it wasn’t so bad. However, I highly recommend cooking it in a clay pot, even if you did not use a banana leaf.
The uniqueness of cooking this dish makes it so authentic. It will turn out black, taste peppery, sour and spicy. A blend of all this flavour is simply outstanding. A treat to your taste palate.
Ambulthiyal (Sour Fish Curry) – Srilankans Classic Fish Recipe
Ingredients
- 4 piece Gorakka (Garcinia Gummi-gutta)
- Olive oil
- 1/2 tsp Chilli powder
- 2 tbsp Black pepper powder
- 1/2 tsp Turmeric powder
- Salt as needed
- 500 g Kingfish (Spanish mackerels)
- 1 sprig Curry leaves
- 1 Green chilli pepper
- 3 cardamoms
- piece Cinnamon Optional
- slice Ginger
- piece Pandan
- 3 Garlic cloves sliced
- 1/2 tsp Fenugreek
- 1/4 cup Water (or use the leftover Gorakka soaked water)
Instructions
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To make the gorakka paste, soak the gorakka in hot water for about 10-15 minutes. For best result let it soak overnight in lukewarm water.
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When ready, separate the gorakka from the water. Keep the water aside for later use. With the gorakka, add a tsp of olive oil, chilli powder, black pepper powder, and turmeric powder. Then grind it together to create a thick paste. Use leftover water if needed.
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NOTE – If you have one use the Sil Batta to create the tamarind paste. Sil Batta is none other than a stone grinder. We use to have in our kitchen back home. Using an earthware to grind ingredients brings out a subtle earthy flavour to the food. If you don’t have one no worries. Use anything you have that could grind these spices together to create a thick paste.
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Next, cut, wash, and clean the fish with salt and turmeric powder. When done use the gorakka paste to coat the fish well on both sides and all around and set it aside for now.
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If you have the banana leaf. Cut it to a square or a round shape first then line it inside the clay pot. By doing this it adds a subtle leafy flavour to the fish. Also, this prevents the fish from sticking/burning to the bottom of the pot. Use a wide enough clay pot to cook in, leave it to warm over medium heat.
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Meanwhile, Add in a sprig of curry leaves, green chilli, cardamoms, cinnamon piece (optional), sliced ginger and garlic, a piece of pandan, fenugreek, and some water (or use the leftover water we set aside) over the kingfish.
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Give it a slight mix then add it all to the clay pot. Pour in all the water and any excess paste over the fish. Spread the fish flat on the pot, don’t crowd them too much or overlap more than one time. Reduce the heat to low and let it simmer for about 50 minutes to an hour or until most of the water is evaporated leaving the fish with a dry curry.
MORE
- When making the recipe and if needed to, you may turn them around halfway. Must be extra careful not to break the fish when doing so. However to prevent turning or breaking, just lift the clay pot carefully and shake a little for the sauce to coat everywhere.
- You may store them in an air-tight container in room-temperature for days and weeks if kept refrigerated.
- Great thing to serve with your rice, roti or even bread. It’s spicy, peppery and a little sour-ry. What’s not to love. You’ll know when you taste it yourself.
For more authentic Srilankan recipes like this one, take a look at our category HERE. Choose from many curries, sambals, snacks and desserts to satisfy your cravings.
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