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Dairy-Free Sri Lankan Fish Ambul Thiyal (Sour Fish Curry) recipe by Safe Plated

Dairy-Free Sri Lankan Fish Ambul Thiyal (Sour Fish Curry)

A tangy and flavorful Sri Lankan fish curry cooked with goraka (a sour fruit) and spices. Made without dairy or nuts. Served with steamed rice.

60m4 servings
Contains fishDAIRY-freeNUTS-free
400 cal|35g protein|40g carbs|10g fat|3g fiber

Ingredients

  • about 680 g Firm white fish (e.g., tuna, seer fish)
  • 4 pieces Goraka (dried tamarind)
  • 1 cup Water
  • 1 medium Onion
  • 2 Green chilies
  • 3 cloves Garlic
  • 2.54 cm Ginger
  • 1 tsp Turmeric powder
  • 1 tsp Chili powder
  • 10 Curry leaves
  • 1 Cinnamon stick
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 4 cups Steamed rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Cut the fish into 2.54 cm cubes.
  2. 2Soak the goraka in warm water for 15 minutes to soften. Then mash into the water to create a sour liquid.
  3. 3In a pot, combine the fish, goraka liquid, onion, green chilies, garlic, ginger, turmeric powder, chili powder, curry leaves, cinnamon stick, salt, and pepper.
  4. 4Add water to cover the fish.
  5. 5Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the fish is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
  6. 6Serve hot with steamed rice.

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