A Little Background..
As an Island nation, Seafood is an important part of Sri Lankan cuisine, Fish Ambulthiyal also called Maalu ambulthiyal (sour fish curry) is one of the most popular dishes out of the numerous fish curries available.
Originating in southern Sri Lanka in and around Matara, Ambulthiyal is a dry curry dish where all of the ingredients are simmered with a small amount of water until the liquid reduces and the flavour of spices gets soaked into the fish. This allows the spice mixture to coat each fish cube individually and is mainly made in a certain way to preserve the fish for some time.
Photo by: Janz Culinary Corner, Youtube
How it is passed down..
Mostly every Sinhalese household will have a special place for the Maalu Ambultiyal in their list of true Lankan classics. The dish is served on every occasion from weddings to festivals and has been loved by every Lankan from different parts of the country.
The majority of the families got the knowledge of making Ambulthiyal from the indigenous knowledge passed down by their mothers, and most of them do not prefer to make modifications to the method because they value
the traditional taste and flavour.
The Process..
The type of fish is usually something large and firm like Tuna, Skipjack, or Kingfish. Then, the selected fish is cut into cubes and sautéed in a spice mixture that includes black pepper, cinnamon, turmeric, garlic, pandan leaves, and curry leaves.
The dried goraka, a small fruit that gives the fish its sour flavour, is perhaps the most important ingredient of this dish.
Ambulthiyal is best prepared in a clay pot. The water evaporates and creates steam, which helps to keep the food inside moist. As a result, the fish is tender and flavorful. Slow cooking in unglazed earthenware adds so many more qualities and a distinct flavour which cannot be matched.
Below is a quick recipe for a great Ambulthiyal, try it out and let me know in the comments how you like it!
http://www.infolanka.com/recipes/mess2/14.html
How it's served..
Maalu Ambulthiyal is best paired with white rice, Kiribati (coconut milk rice, pol roti (coconut flatbread), roast paan (crispy Lankan bread) and string hoppers. The peppery and sour flavour of the dish compliments other curries like dhal and kiri hodi very well.
My favourite match-up is Maalu Ambulthiyal with String hoppers and Kiri hodi. The light texture of the string hoppers complements the fish very well when mixed with the milky Kiri hodi.
Many ex-pats who live abroad take back some Maalu Ambulthiyal with them when they go back after visiting their homes. Since the dish is made with ingredients which help preserve the fish, the curry itself can be stored for up to a month or two in the refrigerator.
Final thoughts..
As I mentioned Maalu Ambulthiyal holds a special place in every Sri Lankan, it is unique to the island nation and represents southern flavours and preserving techniques. It is a must-try for everyone who visits Sri Lanka to explore the true flavours of our cuisine and our traditions.
Have you tried Maalu Anbulthiyal?
Let me know in the comments below how you would like to have your Ambulthiyal…
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