Sour Fish Curry (sweet And Sour Ambul Thiyal)
Sour Fish Curry, also known as Sweet and Sour Ambul Thiyal, is a traditional Sri Lankan dish that combines the tangy flavors of tamarind with the richness of fish. This dish is a perfect balance of sour and sweet, making it a delightful addition to any meal.
Ingredients
- 500g fish, cut into pieces
- 1 onion, sliced
- 2 green chilies, sliced
- 1 sprig curry leaves
- 1-inch pandan leaf (rampe)
- 1/2 teaspoon fenugreek seeds
- 1 tablespoon tamarind paste
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 2 cups water
- 2 tablespoons coconut oil
Instructions
- In a bowl, mix the fish with chili powder, turmeric, and salt. Let it marinate for 10 minutes.
- Heat coconut oil in a pan and add fenugreek seeds, pandan leaf, and curry leaves. Sauté until fragrant.
- Add sliced onion and green chilies. Sauté until the onions are translucent.
- Add tamarind paste and water. Bring it to a boil.
- Gently add the marinated fish to the pan. Cook for 15-20 minutes until the fish is cooked through and the sauce thickens.
- Adjust seasoning if needed and serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 12g
Supplies
Large pan Bowl for marinating Knife Cutting board Measuring spoons
Tools
Stovetop Serving plates Stirring spoon
Serving suggestions
Sour Fish Curry is best served with steamed white rice and a side of sambal for an authentic Sri Lankan meal.
Tips & tricks
For a spicier kick, add more green chilies or a dash of chili flakes to the curry.
Cost
$15