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How To Prepare Fish Ambul Thiyal

Fish Ambul Thiyal

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How To Prepare Fish Ambul Thiyal

Fish Ambul Thiyal is a famous dried fish dish with a sour taste made in Sri Lanka. The dish can be preserved for days at room temperature without getting rotten. Goroka is the ingredient which helps to store the fish. It’s also responsible for the sour flavor in the dish. This dish is loved universally for its intense taste. The fish is coated in a goraka paste and cooked over a low heat. The main ingredient of this dish is fish and there is another important ingredient which keeps the dish fresh is ‘Goraka”.

Fish: To prepare fish ambul thiyal fish is mandatory. You can use any firm fish to make the dish. But tuna fish is mostly used to make the dish. Tuna fish is available in any super shop. It is loaded with vitamins nutrients. Tuna fish good for heart health. Tuna can help you to avoid stroke.  Tuna has omega-3 fatty acid which helps to prevent high blood pressure. Another benefit of omega-3 fatty acid is to decrease the risk of obesity. Tuna is a good source of selenium that improves the body’s immune system. This vitamins increase the rate of metabolism, strengthen the immune system and help keep the skin healthy. Tuna fish reduces the risk of breast cancer too.

Goraka: Goraka is sour and fruity. It is commonly used in south Indian and Sri Lankan cuisine. This fruit looks like a small pumpkin. It is a tropical fruit but it helps to lose weight. It burns fat quickly and reduces appetite. This fruit is also used in making drugs. Goraka tastes sour and it keeps the ambul thiyal dish fresh. As it is sour to taste so it contains vitamin C. Vitamin C helps to keep the skin fresh and prevents many skin diseases.

Today we will learn how to cook fish ambul thiyal. Collect following ingredients to prepare the dish.


  • •    500 gm Tuna fish
  • •    50 gm onion (nicely sliced)
  • •    Fenugreek seeds- ½ tsp
  • •    Pepper -1 tsp
  • •    Pandan leaf- 1 piece
  • •    Water- ½ cup
  • •    Salt- as needed
  • •    Banana leaf- 1 piece

For paste:

  • •    Cardamom- 6 pods
  • •    Powdered cinnamon- 1tsp
  • •    Cumin powder- 1 tsp
  • •    Coriander powder- 1tsp
  • •    Chili powder – 1 tsp
  • •    Roasted curry powder- 1 tsp
  • •    Garlic- crushed 3 cloves
  • •    Green chili- 1 piece (chopped)
  • •    Chili flakes- 1 tsp
  • •    Goraka- 5 pieces
  • •    Ginger- 1 piece
  • •    Salt – as needed


Boil a little water and add 2 pieces of goroka. Boil for about 10 minutes. Keep the water aside.

Grind the boiled goroka pieces, cardamom pods, coriander, cumin, salt, pepper, cinnamon, chilies, garlic, ginger, chili flakes with a little water and make it a paste.

Wash the fish and make some pieces of it. Add some lime with the pieces of fish and mix it with the paste.

In the piece of banana leaf place, the paste covered fish, onions, fenugreek, pandan leaf.

Add boiled water which you have preserved after boiling goroka. Cook on wood fired stove until the mixture starts bubbling.

Fill another clay pot with live burning coals. Remove the lid of the clay pot containing fish and keep the clay pot over the pot containing burning coals. It will create a grill like atmosphere.

Cook on a low heat until the paste thickens. See, the dish is ready.

This dish can be served with warm boiled rice. Not only tuna fish but also using fresh firm fish you can make this dish. The beauty of this dish is that you can keep this for some days at a normal temperature. Ambul thiyal is a nutritious dish having plenty of protein percentage.

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