Ambul Thiyal — Sri Lankan Sour Tuna Curry with Goraka

⏱ 50 min · Serves 4

A dry, dark, intensely tangy fish curry from Sri Lanka's south coast. Chunks of tuna are rubbed with black pepper, roasted spices and goraka (sour gamboge), then simmered until glossy and barely saucy — so punchy you only need a spoonful with a mound of rice.

Per serving: 330 kcal · 42.0g protein · 7.0g carbs · 15.0g fat

Ingredients

• 700g tuna steak (or kingfish/mackerel), cut into 4cm chunks
• 30g dried goraka pieces (or 2 tbsp tamarind paste + 1 tsp lime juice)
• 150ml hot water
• 2 tsp freshly ground black pepper
• 1 tsp ground turmeric
• 1 tbsp unroasted curry powder (or 2 tsp ground coriander + 1 tsp ground cumin)
• 1 tsp chilli powder
• 1 tsp salt
• 4 garlic cloves, crushed
• 3cm piece ginger, finely grated
• 1 small red onion, thinly sliced
• 2 sprigs curry leaves
• 1 pandan (rampe) leaf, 5cm piece
• 1 stick cinnamon
• 2 tbsp coconut oil
• 250ml water
• Lime wedges, to serve

Method

1. Soak the goraka in 150ml hot water for 20 minutes, then grind or mash to a thick dark paste and keep the soaking liquid. (If using tamarind, simply loosen the paste with the hot water.)
2. In a bowl, mix the goraka paste with pepper, turmeric, curry powder, chilli powder, salt, garlic and ginger to a thick marinade.
3. Rub the fish chunks all over with the marinade, keeping any leftover paste. Leave 15 minutes.
4. Heat the coconut oil in a wide, heavy pan. Gently fry the onion, curry leaves, pandan and cinnamon for 3–4 minutes until fragrant and softened.
5. Lay the fish in a single layer, add any remaining marinade plus the goraka soaking liquid and 250ml water. It should just come halfway up the fish.
6. Bring to a simmer, cover and cook 12 minutes, gently turning the pieces once with a spoon — don't stir or they'll break.
7. Uncover and cook 8–10 minutes more, spooning the sauce over, until the liquid reduces to a thick, dark, clinging glaze.
8. Rest 10 minutes off the heat (it tastes even better later). Serve with red rice or white rice and lime wedges.