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

Ingredients

• about 680 g Firm White Fish (e.g., Tuna, Skipjack)
• 2 tbsp Coconut Oil
• 1 large Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 Green Chilies
• 10 Curry Leaves
• 2 Pandan Leaves
• 2 tbsp Tamarind Paste
• 1 tbsp Chili Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Black Pepper
• 1 tsp Salt

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

Instructions

1. 1Cut the about 680 g firm white fish into 2.54 cm cubes.
2. 2Heat the 2 tbsp coconut oil in a clay pot or a large heavy-bottomed pan over medium heat, about 175°C.
3. 3Add the large onion, 4 cloves garlic, 2.54 cm ginger, 2 green chilies, 10 curry leaves, and 2 pandan leaves to the pan. Cook, stirring occasionally, until the ingredients are fragrant and the onion is softened, about 3 minutes.
4. 4Stir in the 2 tbsp tamarind paste, 1 tbsp chili powder, 1/2 tsp turmeric powder, 1 tsp black pepper, and 1 tsp salt. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. 5Add the cut fish to the pan and gently mix to coat each piece with the spice mixture. Be careful not to break up the fish.
6. 6Pour in just enough water to barely cover the fish. Bring the mixture to a simmer over medium-high heat, then immediately reduce the heat to low. Cover the pot and cook for 20-25 minutes, or until the fish is opaque and flakes easily with a fork, and the sauce has thickened. Avoid stirring too vigorously to keep the fish pieces intact.
7. 7Serve the Sri Lankan Fish Ambul Thiyal hot with rice.

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