The flavours of this curry are sweet, tangy, and savoury—another Sri Lankan fruit curry that deserves a place on your table.
This is made from Ambarella, also known as June plum. If you've never tried it, imagine a firm, crisp fruit with a texture similar to a green apple or underripe pear, but with a subtle fibrousness that adds character. It holds its shape when cooked, offering a satisfying bite that doesn't turn mushy. The flavour is naturally sour—somewhere between a tart apple and a citrusy mango—making it perfect for curries.
The curry itself is a beautiful balance. Roasted curry powder brings nutty warmth, while turmeric and cinnamon add earthy depth. Fenugreek offers a gentle bitterness, and onion provides a savoury base. Chilli powder adds mild warmth, and a touch of sugar rounds out the natural sourness of the fruit. Fresh pandan and curry leaves weave through with their signature fragrance.
The result is bright, complex, and utterly satisfying. sour pops from the fruit, warmth from the spices, and a lingering sweetness that ties it all together.
Perfect alongside rich dishes like our Jaffna Prawn or BBQ Jackfruit, where its tangy kick cuts through and cleanses the palate. A true Sri Lankan specialty you won't find anywhere else.
