---
title: Ambul Thiyal (Sri Lankan Sour Fish Curry)
servings: 4
prep time: 15 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/ambul-thiyal-sour-fish-curry
---

Gather @tuna{600%g}, @black peppercorn{1%tbsp}, @curry leaf{10%leaf} and @vegetable oil{2%tbsp}.

Toss the fish cubes with the crushed black pepper, @curry powder{1%tbsp} and a pinch of salt; let it sit 10 minutes to take up the spice. ~{10%minutes}

Dissolve the @tamarind paste{2%tbsp} in 100ml warm water and strain out any fibers.

Layer the @onion{1}, @garlic{4%clove}, @ginger{15%g}, curry leaves, @pandan leaf{1} and @cinnamon stick{1} in a heavy pot or clay pot, then arrange the spiced fish on top.

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

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. ~{1350%seconds}

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