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Sri Lankan fish ambul thiyal coated in a dark sour pepper spice paste.

Sri Lankan Fish Ambul Thiyal

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Firm tuna cooked nearly dry in a dark, sour Sri Lankan goraka and black-pepper spice paste.
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Prep Time 25 minutes
Cook Time 35 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Sri Lankan
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fish and Paste
  • 2 lb tuna loin cut into 2-inch pieces
  • 6 pieces dried goraka soaked in hot water for 20 minutes
  • 2 tbsp coarsely ground black pepper
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 1/2 tsp fine salt
Aromatics
  • 1 medium red onion thinly sliced
  • 4 cloves garlic sliced
  • 1 tbsp fresh ginger finely chopped
  • 2 sprigs fresh curry leaves about 20 leaves
  • 1 stick Ceylon cinnamon about 2 inches
  • 1 cup water

Equipment

  • Wide heavy saucepan with lid
  • Spice grinder or mortar
  • Mixing bowl
  • Chef's knife

Method
 

Make the Paste:
  1. Drain the goraka, reserving the soaking liquid, and grind it with black pepper, turmeric, coriander, salt, and enough soaking liquid to make a thick paste.
  2. Coat the tuna gently with the paste and marinate for 30 minutes.
Arrange the Pan:
  1. Scatter onion, garlic, ginger, curry leaves, and cinnamon across the base of a wide pan. Arrange the fish in one layer over the aromatics.
  2. Add water around the fish and bring to a gentle simmer over medium heat.
Cook Nearly Dry:
  1. Cover and cook over low heat for 15 minutes. Uncover and simmer 15 to 20 minutes more, turning the pieces once very carefully, until the sauce is thick and nearly dry.
  2. Cool for 10 minutes before serving so the coating sets on the fish.

Nutrition

Calories: 285kcalCarbohydrates: 9gProtein: 42gFat: 9gSaturated Fat: 2gCholesterol: 65mgSodium: 690mgFiber: 3gSugar: 2g

Notes

  • Goraka provides the characteristic dark sourness; tamarind changes the flavor and should be a last-resort substitute.
  • Choose firm, thick tuna pieces so they hold their shape during reduction.