Sour Fish Ambul Thiyal with Flaky Coconut Roti and Caramelized Onion Relish

A traditional dry fish curry with a distinctive tangy flavor from tamarind and black peppercorns, served with fresh, pan-fried coconut roti and a sweet-savory caramelized onion relish.

• Prep: 45 min
• Cook: 1 hr 10 min
• Total: 1 hr 55 min
• Servings: 6
• Cuisine: Sri Lankan
• Difficulty: Medium
• Cost: $4.70/serving

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• tangy
• savory
• classic
• fresh
• fry

Ingredients

• 2 pound firm white fish fillets (cut into 2-inch chunks)
• 1 yellow onion (large, thinly sliced)
• 0.5 cup tamarind paste (thick)
• 2 tablespoon black peppercorns (crushed)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1.25 teaspoon salt (or to taste and for roti)
• 2 clove garlic (minced)
• 1 fresh ginger (1 inch, grated)
• 9 curry leaves
• 1 cup all-purpose flour
• 0.5 cup desiccated coconut (unsweetened)
• 0.5 cup warm water (warm, plus more if needed)
• 3 tablespoon vegetable oil (divided)
• 2 red onions (large, thinly sliced, for relish)
• 2 tablespoon coconut oil (for relish)
• 1 tablespoon brown sugar
• 1 tablespoon vinegar (cider or white)
• 0.5 teaspoon chili powder

Instructions

1. For the Fish Ambul Thiyal: In a large bowl, combine the tamarind paste with 1/4 cup warm water and mash with a fork to form a smooth, thick paste. Add the crushed black peppercorns, ground cumin, ground coriander, turmeric powder, 1 teaspoon salt, minced garlic, grated fresh ginger, and 5 curry leaves. Mix well to create a spice paste.
2. Add the fish chunks to the spice paste and gently coat thoroughly. Let marinate for 15-20 minutes.
3. Line the bottom of a heavy-bottomed pot with a layer of the thinly sliced yellow onion. Arrange the marinated fish over the onion layer. Tuck in the remaining 3-5 curry leaves amongst the fish. Add 1/4 cup water.
4. Bring to a gentle simmer over medium-low heat. Cover and cook for 30-40 minutes, or until the fish is cooked through and most of the liquid has evaporated, stirring very gently once or twice to ensure even cooking and preventing the fish from breaking apart. The curry should be quite dry.
5. For the Coconut Roti: In a medium bowl, combine the all-purpose flour, unsweetened desiccated coconut, and 1/4 teaspoon salt. Gradually add 1/2 cup warm water, mixing until a soft, pliable dough forms. Knead for 5 minutes. If the dough is too dry, add a little more water, 1 teaspoon at a time. Divide the dough into 6 equal portions.
6. Heat a large non-stick skillet or griddle over medium heat. Lightly oil the surface with some vegetable oil. Roll each dough portion into a thin circle, about 6-8 inches in diameter. Cook each roti for 2-3 minutes per side, until lightly golden brown and cooked through. Brush with a little more vegetable oil if needed.
7. For the Caramelized Onion Relish (Seeni Sambol): In a separate skillet, heat 2 tablespoons coconut oil over medium-low heat. Add the 2 large red onions, sliced, and sauté for 15-20 minutes, stirring frequently, until they are very soft and beginning to caramelize.
8. Stir in the brown sugar, vinegar, chili powder, and a pinch of salt. Cook for another 5-7 minutes until the onions are deeply caramelized and slightly sticky. Taste and adjust seasoning if needed.
9. Serve the Fish Ambul Thiyal hot with the freshly cooked Coconut Roti and Caramelized Onion Relish.

Notes

The authentic preparation of Ambul Thiyal uses dried gamboge (Goraka), but tamarind paste is a widely available and excellent substitute for achieving that signature sourness. Do not overcook the fish, as it can become dry.

Nutrition (per serving)

• Calories: 448
• Protein: 34.6 g
• Carbohydrates: 39.6 g
• Fat: 17.6 g
• Fiber: 3.9 g
• Sodium: 807 mg
• Saturated Fat: 9 g
• Sugar: 6.5 g
• Cholesterol: 73 mg