Sri Lankan sour fish or Ambulthiyal is a famous Sri Lankan dish. Old days no way of keeping the fish longer unless they salt them or cook with salt and Garcinia Cambodia (Goraka). It helped to preserve the fish for a longer period.

In southern part of Sri Lanka where there is an abundant supply of fish specially tuna, they used this method a lot. The recipe is being changed a lot now.But its best to stick in to the old method to keep longer.

I have so many memories of my granny who  was a good cook. She always say cook anything with a lot of love. Then it taste better.

I uploaded how to make the curry too and get it from this link. Sour fish curry



  • 1kg Tuna
  • 100g Goraka or Garcinia Cambodia
  • 1 1/2 tblsp Salt
  • 2 Tblsp Pepper
  • 1 Tblsp Roasted chilli powder
  • 1 1/2 Tblsp Roasted curry powder


  • Add all the ingredients to a grinder and grind to a paste.
  • Marinate for ten minutes.
  • Lay the fish on a tray or in the pot.
  • Cook or bake until dry.


Posted by:The Culinary Corner

<p>Hi, I am Menaka. I was a teacher for 18 years and after migrating to Australia accidentally I found an amazing lady called ” Mary” who directed me to become a chef.I studied 3 years while working and became a qualified chef. After I studied about baking and hospitality management.<br /> My son is very enthusiastic in video editing and wanted me to start recording my cooking.Thats the beginning of you tube channel “The Culinary Corner”<br /> I am a full time employee. I record all the videos by my self.<br /> As a child I started helping and cooking with my granny and I used to experiment and trying various cooking styles. That led me in this path very smoothly. I still try to experiment and adjust recipes to move with this busy and globalised world.</p>

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