Ambul Thiyal

Ambul Thiyal gets its intense acidity from dried goraka fruit, also known as Garcinia cambogia. This ingredient is pounded into a paste that thoroughly coats the fish and imparts a highly acidic, sour taste. The goraka also acts as a powerful natural preservative for the meat.

This traditional Sri Lankan curry is almost exclusively made with tuna, typically cut into large, bite-sized cubes. The preparation was historically developed by southern Sri Lankan communities as a way to preserve tuna in the tropical heat. The robust meat of the tuna holds up perfectly to the heavy spice coating.

Thanks to the high acidity of the goraka and the antibacterial properties of the black pepper crust, Ambul Thiyal can last for up to a week without refrigeration. It was originally created to preserve fish for long sea journeys before the advent of modern refrigeration. Many locals argue the dish actually tastes better a few days after it is cooked.

The fish cubes are slow-cooked in a clay pot with almost no water, allowing the goraka paste and spices to form a thick, dark coating. The goal is to simmer the curry until the moisture completely evaporates and the oil separates. This dry curry method gives the fish a unique, chewy jerky-like texture on the outside.