About this dish
A sour, dark fish curry made with dried goraka fruit and black pepper.
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Ingredients
🐟500g firm fish, cubed
🍋4 pieces dried goraka (or tamarind)
🌶️1 tbsp black pepper, crushed
🍃Curry leaves
🫚1 tbsp garlic and ginger paste
Method
Serves 41
Soak the goraka in a little warm water to soften.2
Mix the fish with black pepper, garlic-ginger paste, and the softened goraka.3
Cook the mixture in a pot with curry leaves and a small amount of water over low heat.4
Simmer, stirring occasionally, until the liquid has mostly evaporated and the fish is coated in a dark, thick sauce.5
Serve with rice; it also keeps well for several days.✓ What Makes it Authentic
Fish ambul thiyal is a traditional Sri Lankan dish, historically developed to preserve fish using the souring agent goraka, giving it a long shelf life without refrigeration.
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