Sri Lankan Fish Curry (Ambulthiyal)

bet you've never tried curry like this before

For most Singaporeans, Fish Ambulthiyal (Sri Lankan Fish Curry) is a heartwarming dish that can soothe the soul on a cold rainy day. But for our Sri Lankan friends out there, this dish may remind you of home. This distinct fish curry is sour, spicy, and a must-try for all you adventurous foodies who want to take a deep dive into Sri Lankan cuisine.

@nomies.coi never thought Sri Lankan fish curry could cure my rainy day woes 🥲 🐟 🌶 #sgfoodie #fishcurry #srilanka #lunchtime #curry #rainyday #mamashop Fish Ambulthiyal recipe 🐟 🍛 : 500g mackerel tuna (tongkol), cubed 80g Sri Lankan goraka (dried garcinia cambogia) 5 green chilli padi, cut lengthwise 6 garlic cloves, roughly pounded 2 tsp turmeric powder 1 cinnamon stick 5 cardamom pods, smashed 2 pandan leaves, rough cut 3 sprigs curry leaves 1 medium tomato, deseeded & diced 1/4 cup black peppercorns, coarsely ground 1/2 cup water 1 tbsp sugar Salt, to taste directions: - pour boiling water into the goraka pulp and let it soak for at least 30 mins. blend the mixture into a smooth paste. - combine the goraka paste and all the ingredients into a pot except for sugar. mix well. - cover with a layer of banana leaf and simmer the ingredients on low heat for 20 mins - remove the banana leaf. add in sugar to balance out the sourness. give it a quick stir, making sure not to break the fish - simmer until the sauce thickens into a dry sauce which coats the fish well - season to taste and serve with plain ponni rice or turmeric-coconut rice

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ingredients:

500g mackerel tuna (tongkol), cubed
80g Sri Lankan goraka (dried garcinia cambogia)
5 green chilli padi, cut lengthwise
6 garlic cloves, roughly pounded
2 tsp turmeric powder
1 cinnamon stick
5 cardamom pods, smashed
2 pandan leaves, rough cut
3 sprigs curry leaves
1 medium tomato, deseeded & diced
1/4 cup black peppercorns, coarsely ground
1/2 cup water
1 tbsp sugar
Salt, to taste

directions:

• pour boiling water into the goraka pulp and let it soak for at least 30 mins. blend the mixture into a smooth paste.

• combine the goraka paste and all the ingredients into a pot except for sugar. mix well.

• cover with a layer of banana leaf and simmer the ingredients on low heat for 20 mins

• remove the banana leaf. add in sugar to balance out the sourness. give it a quick stir, making sure not to break the fish

• simmer until the sauce thickens into a dry sauce which coats the fish well

• season to taste and serve with plain ponni rice or turmeric-coconut rice