Sour Fish Curry (මාළු ඇඹුල් තියල්)
A tangy, spicy fish curry that has been devoured for centuries by Sri Lankans, the Sour Fish Curry or well known as the Maalu Ambulthiyal is a favourite in many households and can be enjoyed with Rice, string Hoppers and even hot Coconut Roti. Believed to have originated from the South of the Island, this dish is enjoyed not only because of its rich flavours but also because it could be preserved in room temperature up to a week or refrigerated even more. The most commonly used fish for this recipe is the Kelawalla (Yellowfin Tuna), Balaya (Skipjack Tuna) or Sailfish (Thalapath) but any type of firm fish would do.
How to prepare Sour fish curry (Malu Ambul thiyal) in Sri Lanka
- 500g fish
- ½ onion- sliced
- 8 tbsp Black Pepper
- 10 pcs of Goraka (Indian Tamarind / Brindleberry / Gambooge).
- ½ tablespoon Chili Powder
- ¼ teaspoon Turmeric
- 3 Curry Leaves
- Salt – to taste
- 3 cups water (It is depend on the size of the saucepan)
- Salt to Taste
- Boil the Goraka with 1/2 cup of water in a small saucepan
- Once it is well boiled mince the goraka with a little bit of boiled water until it becomes a fine black paste.
- Cut the fish into cubes preferably, wash it well with salt water and add it into the saucepan.
- Add the rest of the ingredients and Spices along with the Goraka Paste and mix it well with a tiny bit of water so that the mixture is well distributed among the pieces of fish (Keep in mind not to break the pieces while mixing).
- Add the rest of the water about 2 - 2 1/2 cups in to the saucepan and let it cook in medium heat till the gravy is a thick paste.
- Add Salt to taste.