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    You are in: Home / Recipes / Ambul Thiyal (Sri Lankan Sour Curry of Fish) Recipe
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    Ambul Thiyal (Sri Lankan Sour Curry of Fish)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Lou van's Note:

    I've posted this after a request from another member, I've never tried it as we don't eat fish but its copied from "The Complete Asian Cookbook" by a fantastic cook Charmaine Solomon. She states that in Sri Lanka the acid used for this dish is called "goraka" but she has used tamarind as its easily available.

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    Units: US | Metric


    1. 1
      Wash and dry fish, cut into serving pieces.
    2. 2
      Soak tamarind in vinegar until its soft. (If tamarind is very dry, heat in an enamel saucepan for a few minutes adding some of the water).
    3. 3
      When cool enough to handle, squeeze the tamarind in the liquid to dissolve the pulp, strain through a fine nylon sieve and discard seeds and fibres.
    4. 4
      Put all ingredients into a pan (preferably an enamel or stainless steel pan) and bring to the boil.
    5. 5
      Reduce heat and simmer uncovered until fish is cooked and gravy is thick.
    6. 6
      Shake pan or turn fish pieces carefully once or twice during cooking.
    7. 7
      Serve with white rice.

    Ratings & Reviews:


    Nutritional Facts for Ambul Thiyal (Sri Lankan Sour Curry of Fish)

    Serving Size: 1 (180 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 143.1
    Calories from Fat 47
    Total Fat 5.3 g
    Saturated Fat 0.7 g
    Cholesterol 45.8 mg
    Sodium 457.8 mg
    Total Carbohydrate 3.2 g
    Dietary Fiber 0.5 g
    Sugars 1.5 g
    Protein 19.4 g

    The following items or measurements are not included:

    curry leaves


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