Keto Sri Lankan Fish Ambul Thiyal (Sour Fish Curry)

Ingredients

• about 680 g Firm White Fish (e.g., Tuna or Mahi-Mahi)
• 4-5 pieces Goraka (Dried Tamarind)
• 1 medium Red Onion
• 3 Green Chilies
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 tbsp Curry Powder
• 1/2 tsp Turmeric Powder
• 1 Cinnamon Stick
• 10 Curry Leaves
• 2 tbsp Coconut Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

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. 2Place the 4-5 pieces of goraka in a small bowl and cover with warm water. Let them soak for 15 minutes. After soaking, squeeze the goraka pieces firmly to extract their sour juice into the soaking water. Discard the goraka pieces.
3. 3Place a 25.4 cm skillet over medium heat, which is about 163°C. Add the 2 tbsp coconut oil.
4. 4Once the oil is shimmering, add the chopped 1 medium red onion, 3 green chilies (sliced if you prefer less heat), minced 3 cloves garlic, and grated 2.54 cm ginger. Sauté for 3-5 minutes, stirring occasionally, until the onions are softened and everything smells fragrant.
5. 5Add the 1 tbsp curry powder, 1/2 tsp turmeric powder, 1 cinnamon stick, and 10 curry leaves to the skillet. Stir constantly and cook for 1 minute until the spices are fragrant.
6. 6Add the about 680 g fish cubes and the reserved goraka juice to the skillet. Season with 1 tsp salt and 1/2 tsp black pepper. Stir gently to coat the fish.
7. 7Bring the mixture to a gentle simmer over medium-low heat (about 135°C/135°C). Cover the skillet and cook for 20-25 minutes. The fish is done when it flakes easily with a fork and has reached an internal temperature of 63°C. The sauce should have thickened slightly.
8. 8Serve the Keto Sri Lankan Fish Ambul Thiyal hot.

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