A Tangy, Timeless Classic – Sri Lankan Fish Ambul Thiyal

Sri Lankan Fish Ambul Thiyal, also known as sour fish curry, is one of the island’s most iconic dishes. Originating from the coastal regions of the Southern Province, this unique preparation was traditionally created as a method of preserving fresh fish without refrigeration. Its bold flavours—tangy, peppery, and deeply aromatic—make it a favourite not just among locals but also among travellers eager to explore authentic Sri Lankan cuisine.

Made with firm fish like tuna (balaya or kelawalla), Ambul Thiyal relies on a signature ingredient: goraka (dried garcinia). This dark, sour fruit gives the curry its distinct flavour and characteristic deep-brown colour. Unlike other curries, Ambul Thiyal is cooked without coconut milk, allowing the spices to cling to the fish and create a rich, dry gravy packed with intensity.

 

🌿 The Unmistakable Flavour of Ambul Thiyal

What sets Ambul Thiyal apart is its harmony of spices. Black pepper, cinnamon, turmeric, chilli powder, garlic, and goraka (dried garcinia) combine to create a depth of flavour that is both sharp and earthy. The dish develops even more complexity as it rests, making it one of the rare Sri Lankan dishes that tastes better the next day.

Ambul Thiyal pairs beautifully with steamed rice, kiribath, string hoppers, or even a simple slice of fresh bread. Its strong, tangy notes bring balance to milder dishes on a Sri Lankan plate.

 

🐟 Sri Lankan Fish Ambul Thiyal Recipe

Ingredients

• 500g firm fish (Tuna, Sail Fish, or Mackerel Fish), cut into cubes
• 6–8 pieces Garcinia (dried) or 2 tbsp Garcinia paste
• 1 tsp turmeric powder
• 1 tbsp black pepper powder
• 1 tbsp chili powder
• 1 tsp salt (adjust to taste)
• 4–5 garlic cloves, sliced
• 1 small piece of cinnamon
• 1 sprig curry leaves
• 1 cup water
• 1 tbsp oil (optional)

 

Instructions

1. Prepare the Garcinia Mixture

• Soak dried Garcinia pieces in warm water for 10–15 minutes.
• Grind half of them into a paste, keeping the rest whole.

2. Marinate the Fish

• In a bowl, combine fish with turmeric, chilli powder, black pepper, salt, garlic, and the dried Garcinia paste.
• Mix gently to coat each piece well. Let it marinate for 10–15 minutes.

3. Cook the Ambul Thiyal

• Place the marinated fish pieces in a clay pot, ideally arranged in a single layer.
• Add cinnamon, curry leaves, the remaining Garcinia (dried) pieces, and water.
• Drizzle a little oil if desired, to enhance the glaze.
• Cover and cook on low heat for 20–25 minutes.
• Allow the water to reduce until the curry thickens into a dry, dark coating on the fish.

4. Rest and Serve

• Let the curry rest for 10 minutes before serving—this deepens the flavor.
• Enjoy with hot rice or your favorite Sri Lankan sides.

 

🍽️ Serving Suggestions

• Steamed white or red rice
• Milk rice
• String hoppers 
• Coconut roti 
• A Sri Lankan rice and curry spread

 

⭐ Why Ambul Thiyal Is So Special

• Uses dried garcinia, a unique ingredient that enhances both flavor and preservation
• Contains no coconut milk, making it lighter but intensely flavored
• Keeps well for days—ideal for long journeys or meal prepping
• Traditionally cooked in a clay pot for an earthy aroma
• Loved by locals and foreigners for its bold, tangy taste

✨ Conclusion

Sri Lankan Fish Ambul Thiyal is a masterpiece of simplicity and flavor. Its tangy, peppery character reflects Sri Lanka’s coastal heritage and long-standing culinary traditions. Whether enjoyed with steaming rice or a festive spread, Ambul Thiyal brings warmth, depth, and authenticity to every meal. With just a few ingredients and a traditional approach, this beloved dish continues to stand as one of the island’s most memorable culinary treasures.

 

Share this tour