Ambul Thiyal (Sour Fish Curry) - Egg-Free

Instructions

1. 1Cut the about 450 g of firm white fish into 2.54 cm cubes.
2. 2Place the 5 pieces of goraka in a bowl and cover with 1/2 cup of warm water. Let them soak for at least 30 minutes. After soaking, mash the goraka in the water to release its sour flavor, then strain out the goraka pieces, keeping only the sour liquid.
3. 3In a large bowl, combine the 2.54 cm cubes of fish, the 1 medium onion (chopped), 3 cloves of garlic (minced), 1 tablespoon of ginger (minced), and 2 small green chilies (thinly sliced).
4. 4Add the 2 teaspoons of curry powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1 teaspoon of black pepper to the bowl with the fish mixture.
5. 5Pour the strained goraka liquid over the fish and vegetable mixture. Mix everything together thoroughly to ensure the fish and spices are evenly coated.
6. 6Transfer the entire mixture to a clay pot or a heavy-bottomed pan (at least 8-quart capacity).
7. 7Cook the mixture over medium heat (approximately 176.7°C / 175°C) for 25-30 minutes. Stir occasionally. The curry is ready when the fish is opaque and flakes easily, and the sauce has thickened to your desired consistency. The internal temperature of the fish should reach 63°C.
8. 8Serve the Ambul Thiyal hot, ideally with rice.

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