Sri Lankan Fish Ambul Thiyal Recipe

Malu (Fish) Ambul Thiyal is a traditional Sri Lankan sour fish curry, especially famous in the Southern and Matara regions.

It is made with tuna or balaya fish, goraka, and roasted spices. The curry has a spicy, tangy, and rich flavour.

Ingredients (Serves 4–5)

Main Ingredients

  • Tuna fish (or firm fish like kingfish) – 1 kg (cut into cubes)
  • Goraka – 8–10 pieces
  • Garlic – 6 cloves (crushed)
  • Ginger – 1-inch piece (crushed)
  • Curry leaves – 1 sprig
  • Pandan leaf (rampe) – 1 piece
  • Cinnamon stick – 1 small piece
  • Water – ½ cup (only a small amount)
  • Salt – according to taste

Spice Mix

  • Roasted curry powder – 2 tbsp
  • Black pepper powder – 2 tbsp
  • Chilli powder – 1 tbsp (adjust according to spice level)
  • Turmeric powder – ½ tsp

Fenugreek seeds – ½ tsp

Preparation Method

Step 1: Prepare Goraka Paste

  1. Wash goraka pieces.
  2. Soak them in warm water for about 15 minutes.
  3. Grind or crush the goraka into a thick paste.

Step 2: Marinate the Fish

  1. Add fish pieces into a bowl.
  2. Add:
    • Goraka paste
    • Roasted curry powder
    • Black pepper powder
    • Chilli powder
    • Turmeric powder
    • Salt
    • Crushed garlic and ginger
  3. Mix well until all fish pieces are coated.
  4. Keep aside for 30 minutes.

Step 3: Cook the Ambul Tiyal Maluwa

  1. Place curry leaves, pandan leaf, and cinnamon at the bottom of a clay pot.
  2. Arrange the marinated fish pieces on top.
  3. Add about ½ cup water.
  4. Cover and cook on low heat for 30–40 minutes.
  5. Do not stir too much; gently shake the pot occasionally.
  6. Continue cooking until the gravy becomes thick and coats the fish.