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Sri Lankan Fish Ambul-Ambarella Curry
A tangy and savory fish curry featuring the unique sourness of ambarella fruit, balanced with aromatic spices and creamy coconut milk. This dish is a delightful representation of Sri Lanka's diverse culinary landscape, often enjoyed with rice.
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- 500 g Firm white fish fillets(cut into 3-4 cm chunks)
- 200 g Ambarella fruit (unripe)(peeled, deseeded and cut into wedges)
- 2 tbsp Coconut oil
- 1 large Brown onion(thinly sliced)
- 4 cloves Garlic cloves(finely chopped)
- 1 inch piece Ginger(finely chopped)
- 2 medium Green chilies(slit lengthways)
- 10 fresh Curry leaves
- 2 tbsp Sri Lankan curry powder
- 1/2 tsp Turmeric powder
- 1 tsp Fennel seeds
- 1/2 tsp Mustard seeds
- 1 small Cinnamon stick
- 400 ml Thick coconut milk
- 100 ml Water
- to taste Salt
- 1 tbsp Lime juice
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- 1
Heat coconut oil in a large saucepan or pot over medium heat. Add sliced onion, garlic, ginger, green chilies, and curry leaves. Sauté for about 5-7 minutes until the onions are softened and fragrant.
- 2
Add the Sri Lankan curry powder, turmeric powder, fennel seeds, mustard seeds, and cinnamon stick. Stir well and cook for 1-2 minutes until the spices are aromatic, being careful not to burn them.
- 3
Add the prepared ambarella fruit pieces to the pot. Stir to coat them with the spice mixture. Cook for about 5 minutes, allowing the ambarella to soften slightly.
- 4
Pour in the thick coconut milk and water. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for about 15 minutes, or until the ambarella is tender but still holds its shape.
- 5
Gently add the fish chunks to the curry. Stir carefully to submerge the fish in the sauce. Cover and simmer for 5-8 minutes, or until the fish is cooked through and flakes easily. Avoid over-stirring to prevent the fish from breaking apart.
- 6
Stir in the lime juice and season with salt to taste. Remove the cinnamon stick before serving.
- 7
Serve hot with steamed rice.
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- âEnsure the ambarella fruit is unripe for the best sourness.
- âAdjust the number of green chilies to your spice preference.
- âIf you cannot find ambarella, you can substitute with a small amount of tamarind paste or unripe mango, but the flavor will differ.
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- Add a handful of drumstick pieces along with the ambarella for added texture and flavor.
- For a richer curry, use a mix of thick and thin coconut milk.