Dairy-Free Ambul Thiyal (Sour Fish Curry)

Ingredients

• 1.5 lbs Tuna Steaks
• 4 pieces Goraka (Dried Garcinia)
• 1/2 cup Water
• 2 tbsp Coconut Oil
• 1 large Onion
• 4 cloves Garlic
• 1 inch Ginger
• 1 tbsp Curry Powder
• 1/2 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 1 tbsp Black Pepper
• 10 leaves Curry Leaves
• 2 leaves Pandan Leaves
• 1 tsp Salt

Instructions

1. 1Cut the 1.5 lbs Tuna Steaks into 1-inch cubes. Place the 4 pieces of Goraka (Dried Garcinia) in a small bowl and cover with 1/2 cup warm water. Let them soak for 15 minutes until softened, then mash them with a fork to release their sour flavor.
2. 2Heat the 2 tbsp Coconut Oil in a large clay pot or heavy-bottomed pan over medium heat (350°F / 175°C). Add the 1 large Onion, 4 cloves Garlic, and 1 inch Ginger. Sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Add the 1 tbsp Curry Powder, 1/2 tsp Turmeric Powder, 1/2 tsp Chili Powder, and 1 tbsp Black Pepper to the pot. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the cut 1.5 lbs Tuna Steaks, the mashed goraka mixture, 10 leaves Curry Leaves, and 2 leaves Pandan Leaves to the pot. Stir gently to coat the fish and aromatics.
5. 5Add the 1 tsp Salt and enough water to just cover the fish. Stir gently to combine.
6. 6Bring the mixture to a simmer over medium heat (350°F / 175°C). Once simmering, reduce the heat to low (250°F / 120°C), cover the pot, and cook for 30-40 minutes. The fish is cooked through when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The sauce should have thickened.
7. 7Serve the Ambul Thiyal hot with rice.

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