Sri Lankan Fish Ambul Thiyal (Sour Fish Curry)

Ingredients

• 1.5 lbs Firm white fish (e.g., tuna, mahi-mahi)
• 4-5 pieces Dried goraka (gamboge)
• 1 cup Water
• 2 tbsp Coconut oil
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 small Green chilies
• 10 leaves Curry leaves
• 1 tsp Turmeric powder
• 1 tsp Chili powder
• 1 tsp Salt

Instructions

1. 1Cut the 1.5 lbs firm white fish into 1-inch cubes.
2. 2Place the 4-5 pieces of dried goraka in a small bowl and cover with warm water. Let them soak for 15-20 minutes until softened.
3. 3In a medium saucepan, combine the soaked goraka with 1 cup of water. Bring this mixture to a boil over medium-high heat (200°F/93°C), then reduce the heat to low and simmer for 10 minutes. Carefully remove the goraka pieces and set them aside. You should have a sour liquid remaining in the pot.
4. 4Heat the 2 tbsp coconut oil in a large, heavy-bottomed pot over medium heat (325°F/163°C). Add the chopped 1 medium onion, 3 cloves minced garlic, 1 inch grated ginger, and 2 finely sliced green chilies. Cook, stirring often, for 3-5 minutes until the onions are softened and the mixture is fragrant.
5. 5Add the 10 curry leaves, 1 tsp turmeric powder, and 1 tsp chili powder to the pot. Stir constantly and cook for 1 minute until the spices are fragrant.
6. 6Gently add the 1.5 lbs fish cubes to the pot. Pour in the reserved sour goraka liquid and add the 1 tsp salt. Stir everything together carefully to coat the fish.
7. 7Bring the mixture to a gentle simmer over medium heat (170°F/77°C). Once simmering, reduce the heat to low, cover the pot, and cook for 15-20 minutes. The fish is cooked through when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The sauce should have thickened slightly.
8. 8Serve the Sri Lankan Fish Ambul Thiyal hot with rice.

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