Fish Ambul Thiyal (Sri Lankan Sour Fish Curry)
Chunks of tuna cooked slowly in black pepper, garlic and tamarind until they turn dark, dry and fiercely good.
- Time50 min
- LevelEasy
- Costabout £3.04 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Blend the tamarind paste, black pepper, garlic, ginger, turmeric, chilli powder and salt with 3 tablespoons of the water into a rough paste.
- 2
Put the tuna in a bowl, add the paste and turn the chunks until every piece is coated. Leave for 15 minutes.
15 min - 3
Heat the coconut oil in a wide pan over a medium heat. Add the cinnamon, cardamom, fenugreek seeds, curry leaves and green chillies and cook for 30 seconds.
- 4
Add the tuna and all the paste, then pour in the rest of the water. Bring to a simmer, cover and cook gently for 15 minutes, turning the fish once.
15 min - 5
Take off the lid and cook for another 12 to 15 minutes, turning the pieces now and then, until nearly all the liquid has gone and the fish is dark and sticky with spice.
14 min - 6
Serve warm with rice, dhal and a simple coconut sambol.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.