Keto Sri Lankan Fish Ambul Thiyal (Sour Fish Curry)

Ingredients

• about 680 g Firm White Fish (e.g., Tuna, Swordfish)
• 4-5 pieces Goraka (Dried Tamarind)
• 2 tbsp Coconut Oil
• 1 medium Onion
• 2-3 Green Chilies
• 4 cloves Garlic
• 2.54 cm Ginger
• 1 tsp Turmeric Powder
• 1 tsp Black Pepper
• 10-12 Curry Leaves
• 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 and set aside.
2. 2Place the 4-5 pieces of goraka in a small bowl and cover with warm water. Let them soak for 15 minutes to soften.
3. 3Heat the 2 tbsp coconut oil in a large, heavy-bottomed pot or a clay pot over medium heat (176.7°C / 175°C).
4. 4Add the medium onion, 2-3 green chilies, 4 cloves garlic, and 2.54 cm ginger to the pot. Sauté for 3-5 minutes, stirring occasionally, until they become fragrant and the onion starts to soften.
5. 5Stir in the 1 tsp turmeric powder, 1 tsp black pepper, and 10-12 curry leaves. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Add the cubed fish to the pot. Gently stir to coat the fish pieces with the spice mixture. Squeeze the soaked goraka over the pot to extract the sour liquid and pulp; add this liquid to the pot, discarding the goraka seeds and fibers.
7. 7Pour in the 1/2 cup water. Bring the mixture to a gentle simmer, then reduce the heat to low (121.1°C / 120°C). Cover the pot and cook for 30-35 minutes, or until the fish is opaque and flakes easily with a fork, and the sauce has thickened.
8. 8Serve the Keto Sri Lankan Fish Ambul Thiyal hot.

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