Ambul thiyal is a distinctive Sri Lankan sour fish curry, traditionally cooked in clay pots that gently concentrate flavour as the curry simmers. Here, a prepared curry paste offers a simple shortcut
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Other |
| Preparation | Easy |
| Calories | 488 |
| Fat | 30g |
| Saturates | 20g |
| Protein | 28g |
| Carbs | 29g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSeason the fish lightly with salt and set aside.
Heat a little olive oil in a clay pot or heavy pan over a medium heat. Add the onion and cook until softened. Add the ginger, garlic and curry leaves and sauté briefly until fragrant. Stir in the curry paste and cook for 1 minute. Add the tomato and green chillies and cook until the tomato begins to break down. Pour in the coconut milk and bring to a gentle simmer.
Add the fish and cook gently for 10–12 minutes, until the fish is just cooked through and the sauce has thickened.
Serve with steamed rice.
