Malu Abulthiyal is a Sri Lankan delicacy. The southern side of Sri Lanka is famous for fish and sour thiel curry. Although this is not restricted to a specific area, some areas are particularly famous for their fish abulthiyal. Ambulthiyal is a unique dish in Sri Lanka. In South Sour Thiel, cinnamon pieces, sorghum paste, curry powder, rampe, turmeric, chilli powder, pepper and salt are used as main ingredients. This dish is present in several prominent regions of Sri Lanka.

Areas such as southern coastal regions of Sri Lanka (Galle, Mirissa, Tangalla and Matara) are most famous for malu abulthiyal. Most of the restaurants in Negombo offer fish aumthiyal among the seafood specialties.  Hikkaduwa, another coastal town on the south-west coast of Sri Lanka, is famous for its seafood and Malu Abulthiyal is also very popular here. The fish used to make fish abultial are kelawalla (yellowfin tuna), balaya (skip jack tuna) or sailfish (talapat).

Fish Aumthiyal is not only a delicious and unique dish but also reflects the cultural, culinary and environmental significance of Sri Lanka. Locally available ingredients like sorghum and various spices are used to prepare this. “Ambul” actually means sour hence the name”sour fish”.

Ingredients:

• Kelawalla fish ( yellowfin tuna) 500g
• Garcinia morella (Goraka) 50g
• Pepper seeds 25g
• A small piece of ginger
• Curry leaves
• 05 cardamom pods
• 1 spoon of Turmeric powder
• 03 cloves
• A bit of Pandan Leave (rumpe )
• 1 1/2 teaspoons of salt

First cut the fish to the required size.

After that, the Garcinia morella pieces should be soaked in water for about 5 minutes and pounded as a paste. A little water can be used to grind this finely.

The second step is to put garlic, pepper, cloves, cardamom, red chili powder and turmeric etc. in a grinder and grind them to a fine paste.

First stir the Garcinia morella mixture into it.

Then add salt and pepper as needed.

Then put the cut fish pieces into the prepared mixture.

Take a clay pot and spread a banana leaf or some cinnamon leaves on the bottom of it.

After mixing the mixture well into fish pieces, the fish pieces should be spread on a clay pot. If there is any marinade left in the pot, add 1 cup of water to it. Add the marinade and pour the water over the fish.

Then curry leaves and Pandan Leaves should be placed on top of the fish pieces.

Then leave to marinate for 10-15 minutes.

Then put the clay pot on the stove and let it simmer a little until the water evaporates completely.

Do not mix or use a slotted spoon at any point during the cooking process.

If you really want to move the pieces, hold the hub by the sides and shake it a bit.

Once the bottom of the fish is slightly charred and black, remove it from the heat and let it cool.

Finally, the fish pieces can be easily removed from the pan one by one and tasted.

Conclusion: 

This can be tasted after cooking. Sri Lankans eat fish abulthial with coconut sambal and rice. Also this can be eaten with yellow rice. Other curries are also eaten with it. It can even be enjoyed with date hoppers and warm coconut rotis. This dish is enjoyed not only because of its rich flavors but also because it can be kept at room temperature for up to a week or even longer in the refrigerator.Ambulthiyal is the Sinhalese word for a very distinct fish curry. The taste is medium spicy. The fish used to make fish abultial are kelawalla (yellowfin tuna), balaya (skip jack tuna) or sailfish (talapat).