Ambul thiyal

Ambul thiyal is a Sri Lankan fish dish in which pieces of fish are simmered in a thick, dark, sour gravy flavoured with goraka, a dried fruit acid. It is a traditional dish of the southern and western coasts, where it is eaten with rice.

What it really is

Ambul thiyal is made with firm fish, most often tuna, seer fish or skipjack, cut into thick pieces. The fish is cooked slowly in a small amount of water or coconut milk with goraka (Garcinia cambogia, a dried sour fruit), chilli, turmeric, fenugreek, and freshly ground spices, until the liquid reduces to a thick, glossy, sour sauce that clings to the fish. Coconut milk is not used in the classic version; the sourness comes from the goraka and the dish is kept without cream.

It differs from a standard Sri Lankan fish curry, which is usually a thinner, coconut-based gravy with a lighter sourness. Ambul thiyal is cooked down until nearly dry and is intended to keep for several days, which is why it has a dense, concentrated flavour. Versions with tamarind replace goraka in some households, but goraka is the traditional acid.

How it's served

• Served warm or at room temperature with boiled or steamed rice.
• Eaten by hand or with a spoon, mixing the sauce into the rice.
• Often part of a rice and curry meal with dhal, vegetable dishes and sambol.
• Keeps well, so it is commonly made in advance and eaten over several days.

How to write it on the menu

• Name the fish (tuna or seer fish) and state that the dish is sour, with goraka and chilli, and cooked thick and dry.
• Dish contains fish; no other common allergens are typical of the classic recipe, but flag any coconut or mustard added in the kitchen.
• Common variants: tamarind in place of goraka, or a version with coconut milk; state which is served.
• Indicate the heat level, as the dish is commonly made with a substantial amount of chilli.