Experience the bold, tangy flavors of Sri Lanka’s iconic Fish Ambulthiyal, a sour fish curry simmered with Garcinia (goraka) and aromatic spices. This traditional dish, delivered straight to your kitchen with CeylonEglee’s fresh ingredients, captures the essence of coastal Sri Lanka. Perfect for spice lovers and culinary adventurers!
There’s nothing quite like the bold, tangy flavors of Sri Lanka’s iconic Fish Ambulthiyal (Sour Fish Curry). This dish, steeped in tradition, combines succulent tuna with the unique sourness of Garcinia (goraka) and a fiery spice blend. Whether you’re a local in Mirissa or a traveler craving a taste of the coast, this recipe brings Sri Lanka’s culinary heritage to your kitchen.
During my last visit to Ahangama, I stumbled upon a beachside eatery serving Ambulthiyal so memorable that I begged the chef for tips. The secret? Fresh kelawalla (tuna) and quality spices—both of which I now source effortlessly from CeylonEglee. Their delivery service covers Mirissa, Weligama, Ahangama, and Midigama, making it easy to recreate this dish authentically.
Fish Ambulthiyal is a beloved Sri Lankan dish where tuna is slow-cooked in a thick, sour-spicy paste made with Garcinia, black pepper, and curry leaves. Its intense flavors pair perfectly with steamed rice or coconut roti.
Rinse tuna and cut into thick cubes. Mix with turmeric, chili powder, black pepper, salt, and cardamom-ginger-garlic paste. Let marinate for 20 minutes.
In a clay pot or heavy pan, combine marinated fish, Garcinia water, curry leaves, pandan, green chilies, and cardamom. Simmer on low heat for 15 minutes.
Add curry powder and cinnamon. Stir gently to avoid breaking the fish. Cook until the sauce reduces to a glossy, dark paste (~25 minutes).
Garnish with fresh curry leaves. Pair with steamed rice or coconut roti.
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.