Dinner
Ambul thiyal-inspired fish dish – sour Sri Lankan curry | NordMad
A sour, spiced fish dish inspired by the Sri Lankan classic ambul thiyal. Goraka (gamboge fruit) is hard to find in Nordic countries, so we use tamarind paste instead — it delivers the same characteristic tangy depth.
Rate:
40 min total
4 servings
Easy
Ingredients
servings
Units
Ambul thiyal-inspired fish
- 1.1 lb firm white fish (cod or pollock), cubed
- 2 tbsp tamarind paste
- 1 tsp coarsely ground black pepper
- 1 tsp turmeric
- 1 tsp chili powder
- ½ tsp cinnamon
- 1 tsp cumin
- 10 stk curry leaves
- 3 fed garlic cloves, finely chopped
- 1 tbsp coconut oil
- about 0.4 cup water
- 1 tsp salt
Instructions
- 1
Marinate the fish
- Mix tamarind paste, turmeric, chili powder, black pepper, cinnamon, cumin and salt in a bowl.
- Toss the fish cubes in the marinade and let them sit for 10 minutes.
10 minBowl - 2
Cook the fish
- Heat coconut oil in a heavy-bottomed pot over medium heat. Add garlic and curry leaves. Fry for 1 minute.
- Place the fish with all the marinade into the pot. Add water. Bring to a boil and cover.
- Simmer on low heat for 15-20 minutes until the liquid has almost evaporated and the fish is firm and cooked through. Gently turn once halfway through.
20 minPot
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Details
Dietary
Allergens
fish
Storage
Fresh
- • Duration: 2 days
- • Temperature: 5°C
- • Method: Store in an airtight container in the fridge. Reheat gently in a pot.
Tips
Preparation
- • Cut the fish into large cubes (3-4 cm) — they hold together better during cooking.
Cooking
- • Don't stir too much — the fish should keep its shape. Turn only once.
Serving
- • Serve with rice and a fresh salad. The dish is intense, so a bit of rice balances the flavour.
Author
N
Nordmad
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Comments
Keep a great tone in the comments. No ads, spam, or sensitive personal data.
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Author
N
Nordmad