Sri Lankan Fish Ambul Thiyal (Sour Fish Curry with Goraka)
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Ingredients
- 600 g tuna steaks
- 6 goraka (dried gamboge) pieces
- 1.5 tbsp sri lankan roasted curry powder
- 1 tsp black peppercorns
- 1 cinnamon stick
- 10 curry leaves
- 4 garlic cloves
- 1 tbsp coconut oil
Nutrition (per serving)
- Calories
- 237 kcal
- Protein
- 37.4 g
- Carbohydrate
- 3.9 g
- of which sugars
- 0.8 g
- Fat
- 7.5 g
- of which saturates
- 3.9 g
- Fibre
- 2.3 g
- Salt
- 0.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the goraka pieces in 100ml warm water for 10 minutes, then blitz with the soaking water to a paste.
- 2
Heat the coconut oil in a pan, add the garlic, cinnamon stick and curry leaves, and fry for 1-2 minutes until fragrant.
- 3
Stir in the sri lankan roasted curry powder and black peppercorns, then add the goraka paste and 150ml water.
- 4
Cut the tuna steaks into chunks, add to the pan and push them down into the sauce; simmer very gently for 15-18 minutes, turning once, until the fish is firm and the sauce has reduced to a thick, dark coating.
- 5
Take off the heat and leave to sit for 5 minutes before serving.
- 6
Serve hot or at room temperature with rice.
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