Why re-invent the wheel? This is by far the most comprehensive recipe I have seen online for Fish Ambul Thiyal (Sour Fish Curry). Great for breakfast with pol roti or string hoppers.
This is usually cooked with tuna but you can use any fish – preferably a non-flaky robust meaty fish.
While trying to figure out what recipe to make for the next episode of Pan Asian, a look at my blog statistics told me that many people were checking out an older post for the above dish, Fish Ambul Thiyal. Like coconut sambol, paripu, and cashew curry, Ambul Thiyal is one of those defining dished of Sri Lankan cuisine–because no other cultures have it. Perhaps it’s because one of the dish’s main ingredients, goraka or gamboge, is not found in too many other places besides Sri Lanka. This orange fruit, which resembles a tiny, shriveled black kidney when dried, imparts a unique tartness, which balances out with the salty and spicy flavors of the dish, creating a truly amazing flavor. I’m also told its an excellent preservative, and in the days before refrigeration, using goraka in cooking…
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