Ambul Thial (Pickled Fish)

Ambul Thial (Pickled Fish) is a traditional Sri Lankan recipe for a classic dish of cubed fish cooked in spices that can be cooked until dried and stored in the refrigerator. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Pickled Fish (Ambul Thial).

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Sri-lanka Recipes

This is a Sri Lankan classic, fish acidified with goraka that can be cooked until dry and stored for a long time. Typically this is served with pol sambol and rice.

Ingredients:

1kg of cubed fish, preferably from the tuna family
1/2 tbsp tamarind paste
5 peaces of Goraka
1 tbsp vinegar
9 large garlic cloves
1 tsp ginger, grated
1 tsp sea salt
10 curry leaves
12mm (1/2 in) piece of lemongrass
3cm (1 in) piece of cinnamon
1 tbsp freshly-ground black pepper
1/2 tbsp chilli powder
250ml (1 cup) water

Method:

Place the goraka in a small pan, cover with water and bring to a boil then cook for 10 minutes.

Once the goraka is cooked, add to a blender with all the remaining ingredients (except the fish) process until smooth and creamy (add enough of the boiling liquid to achieve this consistency). Add the fish to the base of a large pan or cast iron casserole. Pour over the pureed mixture then very gently bring to a boil over 45 minutes to 1 hour. Carefully turn the fish during this time, being as careful as possible not to break the pieces.

You can now cook until the fish is done (about 10 minutes) and serve. Alternatively, continue cooking over low heat until the sauce is essentially dry (the fish will keep for a long time in the refrigerator if prepared this way).

Serve with red hot mix (pol sambol [Sri Lankan coconut relish]), with milk rice or with almost with any type of boiled rice.