Dairy-Free Sri Lankan Fish Ambul Thiyal (Sour Fish Curry)
A tangy and spicy Sri Lankan fish curry that uses goraka (dried tamarind) for its sour flavor, creating a dairy-free and delicious dish.
Ingredients
- about 680 g Firm White Fish (e.g., Tuna, Swordfish)
- 4-5 pieces Goraka (Dried Tamarind)
- 1 cup Water
- 1 large Onion
- 4 cloves Garlic
- 2.54 cm Ginger
- 2 small Green Chilies
- 10 leaves Curry Leaves
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder
- 1 tsp Black Pepper
- 1 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the fish into 2.54 cm cubes.
- 2Soak the goraka in 1 cup of warm water for 15 minutes, then squeeze out the pulp and discard the seeds.
- 3In a pot, combine the fish, goraka pulp, onion, garlic, ginger, green chilies, curry leaves, turmeric powder, chili powder, black pepper, and salt.
- 4Mix well to ensure the fish is evenly coated.
- 5Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 20-25 minutes, or until the fish is cooked through and the sauce has thickened.
- 6Serve hot or at room temperature with rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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