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Fish Chilly Dry Curry (Ambulthiyal)             



500g fish (Tuna, Kelawalla, Attawalla, Ragoduwa)

teaspoon saffron powder

1 cup of water

1 dessertspoon raw chilly powder

2 dessertspoon roasted mixed chilly and curry powder

6 red onions sliced

2 green chillies sliced

1 dessertspoon vinegar (optional)

2 pieces of goraka (smashed)

1 piece cinnamon

1 small piece ginger (chopped)

2 bulbs garlic (chopped)

4 dessertspoons salt water

1 sprig curry leaves

teaspoon dill seeds

2 dessertspoons coconut oil




Cut the fish in approximately in thickness. Wash it well with salt water & fresh water. When ready for cooking, add water and all ingredients other than the coconut oil and limejuice. Arrange flat in a saucepan (each piece to touch the bottom of the pan). Cover and cook. When boiled once, tilt the pan and let the gravy run right round. Repeat this twice. Cover again and cook on flame. When gravy is nearly absorbed, remove lid and spread the coconut oil and simmer longer till curry is dry. Spread limejuice before removing from fire.


Note: This curry should be served before the gravy is quite dry.