I grew up in Galle , southern part of Sri Lanka . As kids we enjoyed. The sea and the beach as well as the freshly caught sea food. It was so different to these days and we enjoyed every bit of nature, as kids.
We got freshly caught fish from a person who sells fish. He used to visit all the houses with the fish. My grandmother was a very fashionable cook. She used to do this type of sour fish curry from the Ambulthiyal she has made several days before to give us a different flavour . She thought if not we will get bored eating the same all the time. In older days when people haven’t had fridges or freezers they used to cook fish in this way to keep it for a longer period. Salt and garcinia gambodia (goraka) were the preservatives.
Garcinia Cambodia is a very famous slimming agent these days. People spend a lot of money on the extracts or the tablets. I was really amazed after reading some articles on it. May be we got lots of benefits out from that we were not aware about it. We use this to give a bit of sourness to our fish curries and etc..
We don’t measure the spices in Sri Lanka. It always depends on how you like the taste. Some like very spicy. Some not. So always add little first and then try adding more after tasting all the time.
- Pre cooked Tuna (Ambulthiyal)
- 500ml Coconut milk
- Several cloves of garlic chopped
- Un roasted curry powder
- Turmeric Powder
- Chille Powder
- Fenugreek Seeds
- Onion Finely chopped
- Green chillies sliced
- 1-2 Inches cinnamon
- Curry leaves.
- Add all the above ingredients except the fish.
- Boil and then simmer for 5 min.
- After add fish.
- Simmer 5-10 min or until the gravy is thick.
- Serve with rice.