Ambul thiyal-inspired fish dish – sour Sri Lankan curry | NordMad
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.

FusionEverydayGatheringDinnerGluten-freeDairy-free
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40 min total
4 servings
Easy

Ingredients

servings

  • Ambul thiyal-inspired fish

    • 500 g firm white fish (cod or pollock), cubed
    • 2 spsk tamarind paste
    • 1 tsk coarsely ground black pepper
    • 1 tsk turmeric
    • 1 tsk chili powder
    • 0.5 tsk cinnamon
    • 1 tsk cumin
    • 10 stk curry leaves
    • 3 fed garlic cloves, finely chopped
    • 1 spsk coconut oil
    • 1 dl water
    • 1 tsk salt

Instructions

  1. 1

    Marinate the fish

    1. Mix tamarind paste, turmeric, chili powder, black pepper, cinnamon, cumin and salt in a bowl.
    2. Toss the fish cubes in the marinade and let them sit for 10 minutes.
    10 min
    Bowl
  2. 2

    Cook the fish

    1. Heat coconut oil in a heavy-bottomed pot over medium heat. Add garlic and curry leaves. Fry for 1 minute.
    2. Place the fish with all the marinade into the pot. Add water. Bring to a boil and cover.
    3. 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 min
    Pot

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Details

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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Author

N

Nordmad