Ambul Thiyal (Sri Lankan Sour Curry Of Fish) Recipe

Name: Ambul Thiyal (Sri Lankan Sour Curry Of Fish)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g fish fillets or 500 g steaks; 1 tablespoon tamarind pulp; 1/4 cup vinegar; 1 medium onion, finely chopped; 3 garlic cloves, finely chopped; 1 teaspoon grated gingerroot; 1 teaspoon salt; 6 -8 curry leaves; 1 stalk lemongrass (or 2 strips lemon rind); 1 inch cinnamon stick; 1/4 teaspoon fenugreek seeds; 1/4 teaspoon ground black pepper; 1/4 teaspoon chili powder; 1 1/2 cups water; 2 tablespoons oil

Servings: persons

500 g fish fillets or 500 g steaks
1 tablespoon tamarind pulp
1/4 cup vinegar
1 medium onion, finely chopped
3 garlic cloves, finely chopped
1 teaspoon grated gingerroot
1 teaspoon salt
6 -8 curry leaves
1 stalk lemongrass (or 2 strips lemon rind)
1 inch cinnamon stick
1/4 teaspoon fenugreek seeds
1/4 teaspoon ground black pepper
1/4 teaspoon chili powder
1 1/2 cups water
2 tablespoons oil

1
Wash and dry fish, cut into serving pieces.
2
Soak tamarind in vinegar until its soft. (If tamarind is very dry, heat in an enamel saucepan for a few minutes adding some of the water).
3
When cool enough to handle, squeeze the tamarind in the liquid to dissolve the pulp, strain through a fine nylon sieve and discard seeds and fibres.
4
Put all ingredients into a pan (preferably an enamel or stainless steel pan) and bring to the boil.
5
Reduce heat and simmer uncovered until fish is cooked and gravy is thick.
6
Shake pan or turn fish pieces carefully once or twice during cooking.
7
Serve with white rice.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 g fish fillets or 500 g steaks, 1 tablespoon tamarind pulp, 1/4 cup vinegar, 1 medium onion, finely chopped, and more.

Yes, Ambul Thiyal (Sri Lankan Sour Curry Of Fish) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ambul Thiyal (Sri Lankan Sour Curry Of Fish)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions