Ambul Thiyal — Sri Lankan Sour Fish Curry with Goraka & Black Pepper

⏱ 45 min · Serves 4

A jet-black, almost dry Sri Lankan curry where firm tuna is braised in tamarind or goraka until the fish is glossy, peppery and intensely sour. Traditionally a preserving dish, it tastes even better the next day — and needs nothing more than rice and a spoonful of coconut sambol.

Per serving: 315 kcal · 40.5g protein · 6.5g carbs · 14.5g fat

Ingredients

• 700g tuna steak (or kingfish/swordfish), cut into 4cm chunks
• 30g goraka paste (or 3 tbsp thick tamarind paste + 1 tsp lime juice)
• 2 tsp freshly ground black pepper
• 1 tsp ground black pepper, extra, to finish
• 1 tsp chilli powder
• 1/2 tsp ground turmeric
• 1 tsp Sri Lankan roasted curry powder
• 1 1/2 tsp salt
• 4 garlic cloves, crushed
• 2cm piece ginger, grated
• 1 sprig fresh curry leaves (about 12 leaves)
• 1 stalk lemongrass, bruised
• 1 x 5cm piece pandan leaf (rampe), optional
• 1 small red onion, thinly sliced
• 2 tbsp coconut oil
• 150ml water

Method

1. If using goraka, soak it in 100ml hot water for 15 minutes, then mash to a smooth thick paste. If using tamarind, simply loosen with 2 tbsp warm water.
2. In a bowl, mix the goraka or tamarind paste with 2 tsp black pepper, chilli powder, turmeric, roasted curry powder, salt, garlic and ginger into a dark, thick marinade.
3. Add the fish chunks and turn gently with your hands until every piece is blackly coated. Rest 15 minutes.
4. Heat the coconut oil in a wide, heavy clay pot or shallow pan. Add the onion, curry leaves, lemongrass and pandan and fry 3–4 minutes until fragrant and softened.
5. Lay the fish in a single layer with all its marinade. Pour in the water — it should come only halfway up the fish.
6. Bring to a gentle simmer, cover and cook 12–15 minutes. Do not stir with a spoon; instead swirl the pan or turn each piece once carefully with a spatula so the fish stays whole.
7. Uncover and simmer 8–10 minutes more until the sauce reduces to a thick, dark glaze clinging to the fish, with oil just beginning to separate.
8. Sprinkle over the extra black pepper, taste for salt and sourness, and let it sit off the heat for 10 minutes. Serve warm (not piping hot) with red rice and coconut sambol.