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Fish, South and Southeast Asian

Ambul thiyal with rice

Ambul thiyal is a Sri Lankan tuna dish slow cooked dry with tamarind, black pepper and chili, served with basmati rice. It serves 4, takes 40 minutes, rates as easy and costs €4.30 per serving. The key to getting it right is cooking it low and slow without stirring, until the tuna turns almost black and dry.

Tonight, Sri Lanka's sour and spicy ambul thiyal, tuna slow cooked dry in its dark spices, with rice.

Ambul thiyal with rice
Total time
40 min
Difficulty
Easy
Cost per person
€4.30
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

Ambul thiyal hits you with sharp sourness and a slow building heat. The tuna, cooked with barely any added water, tightens around its dark spices, black pepper, chili, turmeric, until it turns almost dry and concentrated. This is not a bland dish, the fish stays firm with bite and every mouthful carries tamarind, raw garlic and ginger.

This is a recipe for when you want to break from routine on a weeknight, with no fancy equipment or endless shopping list. Mon Chou suggests it as a change from the usual pan seared fish, with basmati rice to cool down the heat. Expect it to win over curious adults, it is less suited to kids who shy away from spice.

The ingredients

4 people

Fish counter

  • Fresh tuna steak 700 g

Pantry

  • Tamarind paste 2 tbsp
  • Ground black pepperoften in the pantry 2 tsp
  • Chili powderoften in the pantry 1 tsp
  • Turmericoften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 stick
  • Curry leaves 8
  • Basmati riceoften in the pantry 300 g
  • Neutral oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 5 cloves
  • Fresh ginger 20 g
  • Lemon 1

Allergens Fish

The step by step recipe

  1. Cut the tuna into cubes and mix it with the tamarind, pepper, chili, turmeric, and the pounded garlic and ginger, plus salt. 15 min

    Let it sit, the tamarind's acidity seasons the flesh.

  2. Place the tuna in a pot with the cinnamon stick and curry leaves, half a glass of water and the oil.

    A heavy bottomed pot works best, it keeps things from sticking.

  3. Cover and cook over low heat without stirring, until the liquid has almost completely evaporated. 25 min

    Only shake the pot gently, the tuna needs to stay in chunks.

  4. Uncover and let it reduce until only a thick sauce coating the tuna remains. 5 min

    The dish should look dry, almost black, that is a sign it is done right.

  5. Cook the basmati rice and serve with a lemon wedge. 12 min

    The plain rice tames the heat, make plenty of it.

Our tips to get it right

  • Pound the garlic and ginger into a fine paste instead of chopping them, the paste releases more flavor once it hits the hot tuna.
  • Use a heavy bottomed pot and keep the lid on until the cooking time is up, that is what lets the tuna slowly dry out without burning.
  • Taste the sauce before serving, if it needs more tang, add a squeeze of lemon juice rather than vinegar to stay true to the dish.

The variations

  • Swap the fresh tuna for mackerel or bonito, firm fleshed fish that hold up well to this long dry cooking method.
  • For a vegetarian version, use eggplant cut into big cubes instead of fish, it soaks up the spices beautifully.
  • For a faster version, cut the low simmer time to 15 minutes and chop the tuna into smaller pieces.

What to serve it with

  • Plain basmati rice
  • Fresh cucumber slices
  • Light black tea

Storage

Ambul thiyal keeps 2 to 3 days in the fridge in a sealed container, the flavor actually deepens overnight. It freezes well for up to 2 months, just reheat it gently in a pan with a splash of water to loosen the sauce.

Questions about this dish

Can I replace the tamarind with something else?

Yes, a mix of cider vinegar and lemon juice recreates tamarind's sourness well. The key is keeping that tangy note that balances the dish's heat.

Can you make ambul thiyal ahead of time?

It is actually recommended, this dish tastes even better reheated the next day. Make it the day before and warm it gently in a pan before serving.

Should the tuna really turn almost black?

Yes, that is the sign the spices have caramelized properly and the dish is as dry as it should be. Do not worry if the color looks dark, that is normal for this dish.

Can I use canned tuna instead of fresh tuna?

No, canned tuna is already cooked and would fall apart completely under this long cooking method. You need a fresh tuna steak so the pieces hold together.

How long does it take to make an ambul thiyal, spicy Sri Lankan sour tuna, with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an ambul thiyal, spicy Sri Lankan sour tuna, with rice?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an ambul thiyal, spicy Sri Lankan sour tuna, with rice cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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