Fish Ambulthiyal curry is always one of my favourites. When we were bored eating the same Ambulthiyal my grandmother used to cook this curry and serve with string hoppers or milk rice. I am so lucky that I had my grandmother to teach me everything. As a respect for her I am sharing her knowledge with you all.

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Tuna is the best fish for this kind of a dish. Buy the fresh Tuna all the time.  This recipe is for 400g Tuna.
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Use about 1 tea spoon full salt, 2-3 Goraka, 1 Tsp Pepper and 1 tablespoon full dark curry powder or / Kalukudu .Add all in to a grinder or a processor.Add about 2-3 table spoon full water. If you use the grinding stone no water needed.
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Add all in to the fish. Mix well and put it on a stove and cook uncovered until no liquid. Don’t use a spoon at all. Make sure to cook on the lowest flame.30-P1070487

After it should be like this or should be very dry. Serve with rice and curry.

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To Make the curry cut one onion with several cloves of Garlic. Slice or split several green chillies. Always add cinnamon, curry leaves, and pandan leaves. (These helps to give a nice aroma to the curry) . For this use about 1 tsp plain curry powder (Raw) , 1/4 tsp turmeric powder and 1/2 tsp fenugreek seeds.
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Add the ingredients in to a pot and mix well. Add salt to your taste later. remember there is salt in Ambulthiyal already) Bring it to boil.
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Add the fish in to the spice mix when the it start boiling. Make sure to get all the spices in the Ambulthiyal pot by adding some water to the pot. Cook about 5 minutes.
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After add about a cup of thick coconut milk  and cook until the gravy is a bit thick.
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Serve with plain rice, string hoppers, hoppers or bread.