
Dairy-Free Sri Lankan Fish Ambul Thiyal (Sour Fish Curry)
A tangy and flavorful Sri Lankan fish curry cooked with goraka (a sour fruit) and spices. Made without dairy or nuts. Served with steamed rice.
Ingredients
- about 680 g Firm white fish (e.g., tuna, seer fish)
- 4 pieces Goraka (dried tamarind)
- 1 cup Water
- 1 medium Onion
- 2 Green chilies
- 3 cloves Garlic
- 2.54 cm Ginger
- 1 tsp Turmeric powder
- 1 tsp Chili powder
- 10 Curry leaves
- 1 Cinnamon stick
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 cups Steamed rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the fish into 2.54 cm cubes.
- 2Soak the goraka in warm water for 15 minutes to soften. Then mash into the water to create a sour liquid.
- 3In a pot, combine the fish, goraka liquid, onion, green chilies, garlic, ginger, turmeric powder, chili powder, curry leaves, cinnamon stick, salt, and pepper.
- 4Add water to cover the fish.
- 5Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the fish is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
- 6Serve hot with steamed rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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