ambul Thiyal / Miris Maalu (Southern Sri Lankan Tangy Goraka/Tamarind & Black Pepper Fish Curry) – Authentic Sri Lanka Recipe
From Galle and Matara on the southern coast: a bold, dark, tangy-peppery fish curry scented with curry leaves and cinnamon.
- Country of Origin
- 🇱🇰 Sri Lanka (South Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Firm tuna or white fish cubes, Steamed red or white rice, Coconut sambol, Crushed black peppercorns, Tangy goraka/tamarind paste
Ingredients for ambul Thiyal / Miris Maalu (Southern Sri Lankan Tangy Goraka/Tamarind & Black Pepper Fish Curry) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm tuna or white fish cubes, prepped into bite-sized pieces
- 1.5 cups steamed red or white rice, washed and trimmed
- 1 cup coconut sambol
- 1 medium onion and 3 cloves garlic, finely minced with crushed black peppercorns
- 1.5 tbsp traditional Sri Lanka seasoning (tangy goraka/tamarind paste, fresh curry leaves, pandan, garlic, cinnamon)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm tuna or white fish cubes for 5 minutes.
- Add minced onion, garlic, crushed black peppercorns, and tangy goraka/tamarind paste, fresh curry leaves, pandan, garlic, cinnamon, stirring for 2 minutes until deeply aromatic.
- Add steamed red or white rice and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in coconut sambol right before serving warm.