Ambul Thiyal – Tamarind Claypot Fish

Initially this Ambul Thiyal dish was made in Ambalangoda and become a classic signature dish of Sri Lanka. The specialty of this dish is it will last up to one week in room temperature. The tamarind which is used to prepare for this dish is unique, we call it “Goraka” this tamarind acts as a preservative and keep this Ambul thiyal last long. This Clay pot fish used to serve during New Year with Kiri Bath.

 Ambul Thiyal

To make Ambul Thiyal paste.

Cardamom pods 3
Coriander Powder ½ TSP
Cumin Powder ½ TSP
Roasted Curry Powder ½ TSP
Pepper 1 TSP
Chili powder ½ TSP
Cinnamon 1 medium stick
Chili flakes ½ TSP
Green chili 1
Curry leaves 1 Sprig
Ginger 1 slice
Garlic 3 Cloves
Salt ½ TSP
*Goraka 2 Pieces

*Soak the goraka in warm water for 10 minutes and make a thick paste.

Ingredients:-

Fish (Tuna or any firm fish) 500 gm.
Onion (Sliced) 1 Large
Fenugreek seeds ½ TSP
Cardamom pods 3
Coriander Powder ½ TSP
Cumin Powder ½ TSP
Roasted Curry Powder ½ TSP
Whole Pepper 1 TSP
Chili powder ½ TSP
Cinnamon Stick 1 medium stick
Curry leaves 1 Sprig
Ginger 1 slice
Pandanus leaf 1
Garlic 3 cloves
Salt 1/2 TSP
*Goraka 2 Pieces
Ghee or oil 3 TBS
Lime juice 1 TBS
Water to cover the fish

 

How I made it:-

  • Wash the fish gently with running water and with lime. Mix the fish with little salt and set aside.
  • Assemble all the ingredients listed above in a blender to make Ambul Thiyal paste. Add little water when you grind the paste. Set aside.
  • Heat a clay pot or heavy bottom pan and add ghee or oil and temper with fenugreek seeds, cardamom pods and cinnamon sticks.
  • Add the garlic, ginger, curry leaves, pandanus leaf, and onion sauté for 1 to two minutes until onions turn to light brown.
  • Add chilli powder, cumin powder, coriander powder and roasted curry powder along with salt.
  • Sauté for 1 minute.

  • Add water along with tamarind juice and bring to boil about 8 to 10 minutes.
  • Meanwhile heat a clay pot or heavy bottom pan and add ghee.
  • Add the washed fish slowly and cook for 1 minute.
  • Add the gravy to the ambul thiyal paste and pour into the fish.
  • Mix well until fish get coated well with the paste.
  • Simmer until all the gravy has reduced and the fish pieces are quite dry about 10 minutes.

 

 Recipe adapted from

 

14 Comments:

  1. Nice Dish… Wonderful clicks :-)

  2. Actually already thought of a fish recipe for tomorrow, yet I am changing my mind after this tempting recipe. I don’t think I find that special tamarind here but am assuming I should be able to use the normal one.

    Beautiful and simply tempting. My other will drop in happiness if this is made for him. Let me try out and for sure the linking will be done. Yummy.

    • Thanks Nava. Actually you can add normal tamarind to prepare this dish. Just soak half tablespoon of dried tamarind pulp in 2 tbs of water, mash and strain to obtain the juice and discard the solids. You are done.:)

  3. Ohhh!! Pandan leaves also? Not a problem, these grow in huge bushes in my garden.

  4. Omg, cant resist to the fantastic fish curry, colour of the dish is mindblowing.

  5. Wow really a drool curry. Have bookedmarked this as adding cinnamon to the fish curry is new. =

    You have a beautiful space.

    I want to learn some srilankan dishes from you.

  6. It must be an authentic Sri Lankan recipe! Love the country side look on the fish, also a great shot.

  7. Wow! This looks really delicious. I love SriLankan food. Is goraka same as kudampuli-fish tamarind?

  8. HI GUYS,
    THANKS..ITS A GREAT DISH, AND ONE MY SON AND I LUV !!

    THE SRI LANKA GORAKA / TYPE OF TAMARIND, IS AVAILABLE IN INDIA, AFRICA, EVEN EUROPE, AUSSI, USA, .IT IS KNOWN AS GAMBOGE, AND IN INDIA, KODAMPULI INTHE SOUTH, (KERALA) BUT KNOWN AND USED ELSWHERE TOO..ITS A DRIED FRUIT, SEPERATED INTO SEGMENTS, LIKE A MANDARIN ORANGE, WHICH TURNS BLACK, AND SHRIVELLED.
    SOAK IT IN WATER, TO GET THE FLAVOUR AND COLOUR OUT

    GOOD LUCK,
    CM

Leave a Reply

Your email address will not be published. Required fields are marked *


6 + four =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>