Fish Ambulthiyal

Tangy & Bold – Sri Lanka's Famous Sour Fish Curry

Made with goraka and Savora's Ambulthiyal Mixture for that deep, smoky richness.

🍽️ Serves 4

🧂 Ingredients:

• 500g firm fish (e.g., tuna), cut into cubes
• 1 tbsp Savora Ambulthiyal Mixture
• 1 tsp Savora Turmeric Powder
• ½ tsp Savora Black Pepper Powder
• 3–4 pieces dried goraka or 1 tbsp Savora Goraka Paste
• 6 cloves garlic, crushed
• 2–3 curry leaves
• ½ tsp Savora Mustard Seeds (optional)
• Salt to taste
• 1 tbsp coconut oil (optional for aroma)

👨‍🍳 Preparation:

1. Soak goraka in warm water 15 min & grind into a paste.
2. Mix all spices and make marinade.
3. Marinate fish 30 mins.
4. Cook in clay pot 20–25 min on low until thickened.

🥄 Serve With:

Steamed rice, parippu curry, coconut sambol.

Sri Lankan Mutton Biriyani

Aromatic Layers of Flavour

Celebrate with Savora’s fragrant biryani mix and perfectly spiced rice.

🍽️ Serves 4–5

🧂 Ingredients:

• 500g Mutton, cut into pieces
• 1 bowl Basmati Rice, soaked (2 hrs)
• 1 tbsp Ghee, 1 tbsp Oil
• 2 Bay Leaves
• 4–5 Cinnamon Sticks
• 2–3 Black Cardamoms, 5–6 Green Cardamoms
• Cloves & Black Peppercorns
• 1 cup Onions, thinly sliced
• 2 Mace pieces
• 2 tbsp Ginger-Garlic Paste
• 1 tsp each: Turmeric, Cumin, Coriander, Red Chilli
• 1 cup Yogurt
• 1 tsp Shahi Cumin Seeds
• Coriander & Mint Leaves
• Salt to taste
• 200 ml Fresh Cream
• 2 tbsp Biryani Masala
• Saffron Strands
• Green & Ginger Juliennes
• Kewra Water
• 1 tsp Lemon Juice
• 1 cup Fried Onions

👨‍🍳 Preparation:

1. Heat ghee + oil, add spices & sauté for aroma.
2. Cook onions till golden.
3. Sear mutton pieces till browned.
4. Add spice powders + pastes, blend well.
5. Add yogurt, mix till creamy.
6. Add herbs, shahi cumin, and cream.
7. Add biryani masala + saffron milk.
8. Layer with partially cooked rice.
9. Add juliennes & kewra water.
10. Seal & steam on low flame.
11. Finish with lemon juice + fried onions.

🥄 Serve With:

Raita, boiled eggs, or pickled onions for a perfect plate.

Brinjal Moju

Sweet, Sour, and Addictive!

Crispy eggplant in a tangy pickle-style blend with mustard and fenugreek.

🍽️ Serves 4

🧂 Ingredients:

• Brinjal
• Shallots (Small onion)
• Garlic
• Green chilli
• Ginger garlic paste
• Red chilli powder
• Mustard powder
• Vinegar
• Curry leaves
• Sugar

👨‍🍳 Preparation:

1. Wash and slice brinjals, marinate with turmeric and salt. Set aside for 15 min.
2. Squeeze out excess water gently.
3. Deep fry shallots, garlic, and green chilli briefly. Drain on paper towels.
4. Fry brinjals until golden and drain.
5. Make a paste using ginger garlic paste, red chilli powder, mustard powder, and vinegar.
6. In a pan, heat oil and fry curry leaves until crisp.
7. Add the paste with 2 tbsp water, then sugar and a pinch of salt.
8. Cook until oil separates.
9. Add all the fried items and mix well until evenly coated.
10. Turn off the flame and serve warm or at room temperature.

🥄 Serve With:

Yellow rice, coconut sambol, or plain steamed rice.