Keto Sri Lankan Fish Ambul Thiyal (Sour Fish Curry)

Ingredients

• about 680 g Firm white fish fillets (e.g., Tuna, Swordfish)
• 2 tbsp Coconut oil
• 4-5 pieces Goraka (dried tamarind)
• 1 medium Onion
• 2 Green chilies
• 3 cloves Garlic
• 2.54 cm Ginger
• 1/2 tsp Turmeric powder
• 1 tsp Chili powder
• 10 Curry leaves
• 1 Cinnamon stick
• 1/2 cup Water
• about 142 g Spinach or Kale
• 1 tsp Salt
• 1/2 tsp Pepper

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

Instructions

1. 1Cut the about 680 g firm white fish fillets into 2.54 cm cubes.
2. 2In a bowl, combine the fish cubes with the finely chopped 4-5 pieces goraka, 1 medium onion, 2 green chilies, 3 cloves garlic, 2.54 cm ginger, 1/2 tsp turmeric powder, 1 tsp chili powder, 10 curry leaves, 1 cinnamon stick, 1 tsp salt, and 1/2 tsp pepper. Mix everything together thoroughly. Let this mixture marinate for at least 15 minutes.
3. 3Place a clay pot or a large heavy-bottomed pan over medium heat, between 175°C and 190°C. Add the 2 tbsp coconut oil to the pot.
4. 4Add the marinated fish mixture to the hot pot. Pour in the 1/2 cup water.
5. 5Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 25 to 30 minutes. The fish is cooked through when it flakes easily with a fork, and the sauce has thickened to your liking.
6. 6While the fish is cooking, heat a separate medium-sized pan over medium heat, between 150°C and 162.8°C (160°C). Add a small amount of coconut oil (from the original 2 tbsp if any remains, or a tiny bit more if needed for the pan). Add the about 142 g spinach or kale to the pan and sauté until wilted, about 2 to 3 minutes. Season the greens with 1/2 tsp salt and 1/2 tsp pepper.
7. 7Serve the fish ambul thiyal hot alongside the sauteed greens.

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