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Difficulty rating 3/5 Serves 8 Takes 00:30

This hot, sour, peppery dish was originally developed as a way to preserve fish in the South of Sri Lanka. It is now a picnic favourite all over the country.


  • grams of Tuna
  • tablespoon of Salt
  • tablespoon of Tumeric Powder
  • tablespoon of Chilli powder
  • tablespoon of Chilli Flakes
  • tablespoon of Goraka paste
  • tablespoon of Pepper
  • tablespoon of Tamarind diluted with water
  • sprig of Curry leaves
  • tablespoons of Vegetable oil


  • 1 Frying Pan


  • Wash tuna and drain water.
  • Add salt, turmeric powder and rinse.
  • Place the tuna into the pot and and add turmeric, salt, chilli powder, chilli flakes and diluted tamarind with water and curry leaves.
  • Coat tuna with mixture, by hand.
  • Add vegetable oil.
  • Place banana leaf (if possible) into pot and add more vegetable oil, place the tuna and pour tamarind diluted with water for the second time.
  • Place lid on and cook for 20 mins.

Wrap up the week with lip-smacking Ambulthiyal!


When in doubt, ask amma.

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