Keto Sri Lankan Fish Ambul Thiyal (Sour Fish Curry)

Ingredients

• about 680 g Firm white fish (e.g., tuna, mahi-mahi)
• 4-5 pieces Goraka (dried gamboge)
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 small Green chilies
• 10 leaves Curry leaves
• 1/2 tsp Turmeric powder
• 1 tsp Black pepper
• 1 tsp Salt
• 1/2 cup Water

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 1/2 cup warm water. Let them soak for 15 minutes until softened.
3. 3Finely chop the 1 medium onion, 4 cloves garlic, 2.54 cm ginger, and 2 small green chilies. Set aside.
4. 4In a large heavy-bottomed pot, combine the about 680 g fish cubes, the chopped onion, garlic, ginger, and green chilies. Add the 10 curry leaves, 1/2 tsp turmeric powder, 1 tsp black pepper, and 1 tsp salt.
5. 5Squeeze the softened goraka over the pot to extract its sour juice, discarding the goraka pieces. Add the 1/2 cup water to the pot.
6. 6Place the pot over medium-high heat (176.7°C / 175°C) and bring the mixture to a simmer. Once simmering, reduce the heat to low (93.33°C / 95°C), cover the pot, and cook for 25-30 minutes. The fish is cooked through when it flakes easily with a fork and the sauce has thickened slightly.
7. 7Serve the Keto Sri Lankan Fish Ambul Thiyal hot.

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