About Ambarella Curry
Ambarella Curry is a traditional Sri Lankan fruit curry prepared using fresh ambarella, also known as June plum or hog plum. Ambarella has a naturally sour and slightly sweet flavour, making it an excellent ingredient for a spicy and aromatic curry.
The fruit is cooked with coconut milk, onions, green chillies, curry leaves, pandan leaves, and traditional Sri Lankan spices. The result is a delicious curry with a unique combination of sweet, sour, spicy, and creamy flavours.
Sri Lankan Ambarella Curry is a wonderful addition to a traditional rice and curry meal. It can be prepared as a mild coconut milk curry or as a sweeter, thicker curry with a little sugar or kithul treacle.
Ingredients of Ambarella Curry
Main Ingredients of Ambarella Curry
- 500 g fresh ambarella (June plum)
- 1 cup thin coconut milk
- ½ cup thick coconut milk
- 1 medium onion, sliced
- 2–3 green chillies, slit lengthwise
- 3 cloves garlic, finely chopped
- 1-inch piece of ginger, grated
- 1 sprig curry leaves
- 1 small pandan leaf
- 1 small cinnamon stick
- ½ teaspoon mustard seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon turmeric powder
- 1 teaspoon chilli powder
- 1 teaspoon roasted curry powder
- ½ teaspoon black pepper
- 1 tablespoon cooking oil
- Salt to taste
Optional Ingredients of Ambarella Curry
- 1–2 tablespoons sugar or kithul treacle
- 1 teaspoon tamarind juice, if needed
- 2 dried red chillies
- ½ teaspoon cumin powder
- 1 tablespoon grated coconut
- A pinch of chilli flakes
Step-by-Step Method to Cook Ambarella Curry
Step 1: Prepare the Ambarella
Wash the ambarella thoroughly under running water.
Peel the outer skin lightly if it is thick or tough. Cut each fruit into halves or quarters, depending on its size.
If the ambarella has a large seed, make a few shallow cuts around the flesh to help the spices penetrate.
Step 2: Prepare the Tempering
Heat the cooking oil in a medium-sized saucepan over medium heat.
Add the mustard seeds and allow them to splutter.
Add the fenugreek seeds, cinnamon stick, curry leaves, and pandan leaf.
Stir gently until fragrant.
Step 3: Sauté the Aromatics
Add the sliced onion and green chillies.
Sauté for approximately 3–4 minutes until the onions become soft and slightly golden.
Add the chopped garlic and grated ginger. Cook for another minute.
Step 4: Add the Spices
Add turmeric powder, chilli powder, roasted curry powder, black pepper, and cumin powder if using.
Stir well and cook for about 30 seconds to release the aroma of the spices.
Avoid burning the spice mixture.
Step 5: Add the Ambarella
Add the prepared ambarella pieces to the saucepan.
Mix gently so that the fruit is coated with the onion and spice mixture.
Cook for approximately 2–3 minutes.
Step 6: Add Thin Coconut Milk
Pour the thin coconut milk into the saucepan.
Add salt to taste and stir gently.
Cover the saucepan and cook over low to medium heat for approximately 10–15 minutes, or until the ambarella becomes tender.
Cooking time depends on the size and ripeness of the fruit.
Step 7: Add Thick Coconut Milk
Once the ambarella is tender, reduce the heat and add the thick coconut milk.
Stir gently and simmer for another 3–5 minutes.
Avoid vigorous boiling after adding thick coconut milk.
Step 8: Balance the Flavours
Taste the curry and adjust the seasoning.
Ambarella can be naturally sour, so add sugar or kithul treacle if you prefer a sweeter curry.
If you enjoy a stronger sour flavour, add a little tamarind juice.
Adjust the chilli powder and salt according to your preference.
Step 9: Allow the Curry to Thicken
Allow the curry to simmer gently until the gravy reaches your preferred consistency.
Do not overcook the ambarella, as the fruit may become too soft and lose its shape.
Step 10: Serve
Turn off the heat and allow the curry to rest for about 5 minutes.
Transfer the Ambarella Curry to a serving bowl.
Serve warm with steamed rice and your favourite Sri Lankan side dishes.
Additional Details of Ambarella Curry
Tips for Making Perfect Ambarella Curry
- Choose fresh ambarella that is firm but slightly ripe.
- Wash the fruit thoroughly before cooking.
- If the skin is tough, peel it lightly before cutting.
- Make shallow cuts in the fruit to help it absorb the spices.
- Adjust the sweetness according to the natural sourness of the ambarella.
- Add thick coconut milk towards the end of cooking.
- Avoid overcooking because ambarella can become mushy.
- Use fresh curry leaves and pandan leaves for an authentic Sri Lankan aroma.
Sri Lankan Sweet and Spicy Ambarella Curry
If you prefer a sweeter Sri Lankan-style curry, add kithul treacle or brown sugar towards the end of cooking.
The sweetness balances the natural sourness of the fruit and creates a delicious sweet-and-sour gravy.
For a spicier version, increase the chilli powder, green chillies, and black pepper.
Choosing Fresh Ambarella
When selecting ambarella for curry:
- Choose firm, fresh-looking fruits.
- Avoid fruits with bruises or damaged skin.
- Slightly ripe ambarella gives a good balance of sourness and sweetness.
- Very ripe fruits may become too soft during cooking.
Serving Suggestions
Sri Lankan Ambarella Curry pairs well with:
- Steamed white rice
- Sri Lankan yellow rice
- Coconut rice
- String hoppers
- Hoppers
- Roti
- Dhal curry
- Sri Lankan tempered cashew curry
- Chicken curry
- Fried fish
- Pol sambol
- Papadum
- Onion sambol
It is particularly delicious when served as part of a traditional Sri Lankan rice and curry meal.
Vegetarian and Vegan Recipe
Ambarella Curry is naturally vegetarian and vegan when prepared with vegetable oil or coconut oil and plant-based ingredients.
Coconut milk provides a creamy texture and complements the natural sourness of the fruit.
Storage
Allow the curry to cool before transferring it to an airtight container.
Store it in the refrigerator and consume within 2–3 days.
Reheat gently over low heat. Avoid vigorous stirring or boiling because the cooked ambarella pieces may break apart.
Frequently Asked Questions of Ambarella Curry
What is Ambarella called in English?
Ambarella is commonly known as June plum, hog plum, or golden apple in different regions. It is a tropical fruit with a distinctive sour and slightly sweet flavour.
Can I make Ambarella Curry without coconut milk?
Yes. You can use water or vegetable stock instead. However, coconut milk gives the curry its traditional Sri Lankan creamy flavour.
Why is my Ambarella Curry too sour?
Some ambarella varieties are naturally very sour. Add a little sugar, jaggery, or kithul treacle to balance the flavour.
Do I need to peel ambarella before cooking?
Peeling is optional. If the skin is thin and tender, you can cook the fruit without peeling. For fruits with tough skin, light peeling is recommended.
Can I cook ambarella with the seeds?
Yes. The fruit can be cut into pieces and cooked around the seed. The seed is generally not eaten and can be removed while serving.
Can I make Ambarella Curry spicy?
Yes. Add extra chilli powder, green chillies, black pepper, or dried red chillies according to your preferred spice level.