Ambul Thiyal (Sri Lankan Sour Fish Curry)

Method

1. 1

   Toss the fish cubes with the crushed black pepper, curry powder and a pinch of salt; let it sit 10 minutes to take up the spice.

2. 2

   Dissolve the tamarind paste in 100ml warm water and strain out any fibers.

3. 3

   Layer the onion, garlic, ginger, curry leaves, pandan leaf and cinnamon stick in a heavy pot or clay pot, then arrange the spiced fish on top.

4. 4

   Pour the tamarind liquid over, drizzle with the oil, and bring to a bare simmer without stirring.

   💡 Shake the pot gently instead of stirring with a spoon — the cubes should hold their shape.

5. 5

   Cover and cook on low until the liquid has almost entirely reduced into a thick, dark, clinging sauce and the fish is firm, 20–25 minutes.

6. 6

   Rest off the heat 5 minutes before serving; it tastes even better the next day.