Prakash K. Sivanathan, Niranjala M. Ellawala

Ambul Thial

Name: Ambul Thial
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 1.5 cm (½-inch) cinnamon stick; ½ tsp fenugreek seeds; 75 g goraka paste (or tamarind paste); 75 g goraka paste (or tamarind paste); 1 tbsp coconut oil; 1½ tsp salt; 3 garlic cloves; 2.5 cm (1-inch) piece of ginger, peeled; 2 green chillies, deseeded; 2 tbsp black peppercorns; 2.5 cm (1-inch) piece of rampe (pandan) leaf; 125 ml (4 fl oz/½ cup) water; 1 tsp ground turmeric; 1 small onion, roughly chopped; 500 g (1 lb 2 oz) firm fish, such as kingfish, Atlantic mackerel or tuna; 500 g (1 lb 2 oz) firm fish, such as kingfish, Atlantic mackerel or tuna; 375 ml (13 fl oz/1½ cups) water; 20 fresh curry leaves; 500 g (1 lb 2 oz) firm fish, such as kingfish, Atlantic mackerel or tuna; 500 g (1 lb 2 oz) firm fish, such as kingfish, Atlantic mackerel or tuna

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

500 g (1 lb 2 oz) firm fish, such as kingfish, Atlantic mackerel or tuna<

Asia
Sri Lanka
Snack
Fish course
Pescatarian
Spicy
Gluten-free

Method

First make the paste. Put all of the past ingredients into a blender. Blitz until you have a coarse paste and set aside in a medium bowl.

Wash the fish well, and cut it into small steaks or chunky pieces. Arrange the fish in the bottom of a large, lidded saucepan.

Pour the 375 ml of