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    Home / Dinner / Fish Ambul Thiyal

    Fish Ambul Thiyal

    Firm tuna chunks braised in a sour, peppery, almost dry curry of tamarind, roasted spices, and plenty of black pepper.

    ⏱ 15 minPrep time
    🔥 30 minCook time
    🍽 4Servings
    🏷 DinnerCategory
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    Fish Ambul Thiyal — sour tamarind tuna curry

    Ambul thiyal is the sour fish curry of Sri Lanka’s southern coast, where fishermen trade the morning catch for this tangy, pepper-packed preparation. The fish is cooked in tamarind and roasted spices with no coconut milk, so the sauce clings to the fish in a thick, glossy coat. It was born of necessity, the sourness and salt keeping the catch edible for days without refrigeration. Today it is made less for keeping and more for love of the flavor, and every coastal family guards its own blend of spices.

    Chef Emily presents Fish Ambul Thiyal

    Sour, peppery, and fiercely coastal

    The tamarind gives a lip-puckering sourness mellowed by dark roasted curry powder and a serious amount of black pepper, and the fish stays firm instead of flaking apart. It is meant to be intense, eaten in small pieces with a lot of rice to balance it. Use the firmest fish you can find, tuna or a meaty white fish, so it holds its shape through the simmer.

    Craving more? Explore all Sri Lankan Kitchen recipes.

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    Step by stepInstructions

    1. Soak the tamarind paste in the hot water for 10 minutes, then press it through a sieve to extract the pulp. Discard the solids.
    2. Pat the fish dry and toss with the turmeric, half the curry powder, and half the salt.
    3. Heat the coconut oil in a wide skillet over medium heat. Add the onion, garlic, ginger, curry leaves, and pandan and cook, stirring, for 4 minutes until soft and fragrant.
    4. Add the remaining curry powder, chili powder, and pepper and stir for 30 seconds.
    5. Add the tamarind liquid, remaining salt, and the fish in a single layer. Simmer uncovered over low heat for 12 to 15 minutes, basting gently, until the sauce reduces to a thick, clinging glaze and the fish is cooked through.
    6. Turn off the heat, cover, and let rest for 10 minutes before serving with rice.

    💡 Chef tips & storage

    Do not stir the fish too much once the sauce reduces, or the pieces will break apart. Goraka is the traditional souring agent, but tamarind paste gives the same tang and is far easier to find.

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    Recipe details

    Prep15 min
    Cook30 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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