Cherry & Dennis Helper Habitat
Sri Lankan Fish Ambul Thiyal
斯里蘭卡酸香乾咖喱魚
Recipe overview
Sri Lankan Fish Ambul Thiyal uses individually measured ingredients and a practical Hong Kong home-kitchen sequence to preserve the dish's characteristic texture and sauce.
01
Ingredients
Main ingredients
- 800 g tuna loin
- 40 g dried goraka
- 150 ml water (for soaking goraka)
- 200 ml water (for braising fish)
- 150 g red onion
- 20 g garlic
- 12 curry leaves
- 1 leaf pandan leaf
Fish marinade
- 1 tsp salt
- 1/2 tsp ground turmeric
Braising seasoning
- 2 tbsp coarsely ground black pepper
- 1 tsp chilli powder
- 1/4 tsp fenugreek seeds
- 1 stick Ceylon cinnamon stick
02
Tools
- household hob
- goraka mixing bowl and masher
- separate raw-fish marinating bowl and measuring spoons
- raw-fish cutting board and chef's knife
- clean vegetable cutting board and chef's knife
- heavy deep pot and wooden spoon
- food thermometer and wooden spoon
- white serving dish and wooden spoon
03
Steps
Step 1
Rest dried goraka
Soak 40 g dried goraka in 150 ml water in the dedicated goraka mixing bowl for 15 minutes until softened.
Step 2
Mash dried goraka
Mash the softened goraka, 20 g garlic and soaking water in the same goraka bowl to a smooth paste; this bowl must not contact raw fish.
Step 3
Cut tuna loin
Cut 800 g tuna loin into even pieces on the raw-fish cutting board for about 5 minutes; immediately wash and disinfect the board, knife and hands afterwards.
Step 4
Marinate tuna loin
Marinate 800 g tuna loin with 1 tsp salt and 1/2 tsp ground turmeric for 20 minutes in a separate raw-fish marinating bowl; do not use the goraka bowl.
Step 5
Cut red onion
Use the separate clean vegetable board and knife to cut 150 g red onion and 1 pandan leaf for about 4 minutes until evenly sized; do not use an unsanitized raw-fish board.
Step 6
Mix dried goraka
Mix all the goraka-garlic paste from step 2 with 2 tbsp coarsely ground black pepper, 1 tsp chilli powder and 1/4 tsp fenugreek seeds for about 2 minutes to make a thick, even sour spice paste.
Step 7
Layer tuna loin
Coat every piece of the 800 g tuna with all the goraka spice paste from step 6, then layer it in the heavy pot with 150 g red onion, 12 curry leaves, 1 pandan leaf and 1 Ceylon cinnamon stick, about 3 minutes; coat with paste before adding the water in step 8.
Step 8
Bring to a boil water
Bring to a boil 200 ml water, 800 g tuna loin with heavy deep pot and wooden spoon over medium heat for 3 minutes until steadily boiling.
Step 9
Simmer tuna loin
Simmer the 800 g tuna already coated with goraka spice paste together with the 12 curry leaves over low heat for 20 minutes until cooked through but still intact.
Step 10
Reduce tuna loin
Reduce 800 g tuna loin, 200 ml water with heavy deep pot and wooden spoon over low heat for 10 minutes until the liquid has evaporated without sticking.
Step 11
Check tuna loin
Check 800 g tuna loin with food thermometer and wooden spoon for 1 minute until the centre reaches 75°C, is opaque and flakes easily.
Step 12
Rest tuna loin
Rest 800 g tuna loin, 40 g dried goraka, 150 g red onion with white serving dish and wooden spoon for 5 minutes until the heat has settled and the food is safe to handle.
Common mistakes
- Failing to dry tuna loin lowers the pan temperature and dilutes flavour.
- Changing the measured amount of salt unbalances the dish.
- Excessive heat overcooks the outside of tuna loin before the centre reaches the required state.
- Serving without the final doneness check can leave tuna loin undercooked or overcooked.
Tips
Measure and arrange every ingredient in step order. Clean the board and knife after handling tuna loin, then judge completion by time, appearance and centre doneness.
