Sri Lankan Kitchen

Sri Lankan Fish Ambul Thiyal- Classic Sri Lankan Dish

Ambulthiyal is one of Srilankans famous classic dishes that originated from southern parts of Sri Lanka and is now widely popular in other parts of Sri Lanka as well. Most Sri Lankans love to eat Fish Ambul Thiyal with rice or milk rice.

History of Fish Ambul Thiyal

Southern parts of Sri Lanka very close to the coastal area and everyday people experience a huge harvest of fish. But a long time ago there were no proper refrigerator facilities for people to keep this row or cooked fish for a long period of time and southern people of Sri Lanka found a more traditional method to preserve the fish after cooking. By removing extra water and dipping the fish in a low pH medium people were able to stop the bacterial growth which cause fish spoilage. This amazing food preservation method is still utilized in the country to preserve fish items. The special blend of Sri Lankan spices is the secret behind this food preservation method and the unique taste of Fish Ambul Thiyal that everyone loves.

Ingredients to Make Fish Ambul Thiyal

1 Kg fish (choose suitable fish type)
8-10 Piece Garcinia (Gorakka)/ Garcinia paste
1 tsp Coconut oil
1 tsp Chilli powder
1 tsp Tumeric powder
4 tsp Black pepper powder
Salt (as needed)
Curry leaves
1 tsp Fenugreek
Pandan leaves (optional)
Piece Cinnamon (optional)
Cardamoms (optional)
1 cup water

Easy steps to make Fish Ambul Thiyal

First, choose the suitable fish type to make Ambul Thiyal. Fishes like Yellowfins, Skipjacks, Sailfish work best.
Wash and cut the fish into small pieces because it would help to absorb the spices to the fish properly.
To make the Garcinia paste, soak the Garcinia in hot water for 10 -15 minutes and then grind into a fine paste (Garcinia paste is also available in the market).
Then mix the Garcinia paste with coconut oil, chili powder, turmeric powder, black pepper, salt, and water to make a thick liquid mixture.
Then dip each piece of fish into the mixture and spread fish pieces on the cooking pot (Better to use clay pot because it helps to preserve the natural taste).
Meanwhile, add curry leaves, pandan leaves, fenugreek, cinnamon, cardamom to the pot.
After spreading all the fish pieces in the pot, put all the excess mixture over the fish.
Close the pot using a lid and cook the fish for 50- 60 minutes in low heat or until most of the water is evaporated to leave the fish with a dry curry.