Fish ambul thiyal (sour fish curry)

As you would expect from an island in the Indian Ocean, seafood plays an important role in Sri Lankan cuisine. Fish ambul thiyal (sour fish curry) is one of the most popular of the many different fish curries available.

Fish – usually large, firm species, such as tuna – is cut into cubes, then sautéed with a mixture of spices including black pepper, cinnamon, turmeric, garlic, pandan leaves, and curry leaves. Perhaps the most necessary ingredient is dried goraka, a small fruit responsible for giving the fish its sour flavor.

Ambul thiyal is a dry curry, which means that all ingredients are boiled with a small amount of water and cooked until the liquid reduces. It allows the spice mixture to coat each chunk of fish.

Originating in southern Sri Lanka, it is available all over the country at restaurants that serve curries and is best eaten with rice.