Sri Lankan Fish Ambul Thiyal

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Fish Ambul Thiyal is a traditional Sri Lankan dish that is popular both in Sri Lanka and around the world. It is made by cooking fish in a tangy, spicy sauce made from tamarind, chili, and a blend of Sri Lankan spices.

To make Fish Ambul Thiyal, first, the fish is cut into chunks and marinated with turmeric and salt. Then, the fish is fried until it's crispy on the outside. The sauce is made by boiling tamarind juice, water, chili powder, turmeric, salt, and Sri Lankan spices such as cinnamon, cardamom, and cloves. Once the sauce is thickened, the fried fish pieces are added and simmered until the sauce has been absorbed by the fish.

Fish Ambul Thiyal is typically served with steamed rice and other traditional Sri Lankan side dishes such as pol sambol (coconut sambol) and dhal curry. It's a flavorful and aromatic dish that combines the tanginess of tamarind with the heat of chili and the richness of Sri Lankan spices.

Here's a recipe for Fish Ambul Thiyal:

Ingredients:

    • 1 lb. firm white fish, cut into chunks (such as tuna or kingfish)
    • 1 tsp turmeric powder
    • 1 tsp salt
    • Oil for frying
    • For the sauce:
    • 1 cup tamarind juice
    • 1/2 cup water
    • 2 tbsp chili powder
    • 1 tsp turmeric powder
    • 1 tsp salt
    • 1 cinnamon stick
    • 3 cardamom pods
    • 3 cloves

Instructions:

In a large bowl, mix together the turmeric powder and salt. Add the fish chunks and toss to coat evenly. Let marinate for 30 minutes.

Heat oil in a deep frying pan over medium-high heat. Add the marinated fish chunks and fry until they are golden brown and crispy. Remove from pan and set aside.

In the same pan, add the tamarind juice, water, chili powder, turmeric powder, salt, cinnamon stick, cardamom pods, and cloves. Bring to a boil and reduce heat to low. Let the sauce simmer until it thickens and reduces to half its volume, stirring occasionally.

Once the sauce has thickened, add the fried fish chunks and mix well, making sure each piece is coated with the sauce. Simmer for another 5 minutes until the sauce has been absorbed by the fish.

Remove from heat and serve hot with steamed rice and other Sri Lankan side dishes such as pol sambol and dhal curry.

Enjoy your delicious Fish Ambul Thiyal



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