Sri Lankan Fish Ambul Thiyal (Sour Fish Curry)

Ingredients

• 1.5 lbs Firm white fish fillets (e.g., tuna, seer)
• 2 tbsp Coconut oil
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 2 small Green chilies
• 4 pieces Dried goraka (Garcinia cambogia)
• 1 tsp Turmeric powder
• 1 tsp Chili powder
• 10 leaves Curry leaves
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Water

Instructions

1. 1Cut the 1.5 lbs firm white fish fillets into 1-inch cubes.
2. 2Heat the 2 tbsp coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C).
3. 3Add the 1 medium onion (chopped), 4 cloves garlic (minced), 1 inch ginger (minced), and 2 small green chilies (thinly sliced). Sauté for about 5 minutes, until the onion looks see-through and you can smell the ingredients strongly.
4. 4Add the 4 pieces dried goraka, 1 tsp turmeric powder, 1 tsp chili powder, and 10 curry leaves to the pot. Stir constantly for 1 minute until fragrant.
5. 5Add the 1-inch fish cubes, 1 tsp salt, and 0.5 tsp black pepper to the pot. Stir gently to coat all the fish pieces with the spices.
6. 6Pour in the 1 cup water. Bring the liquid to a gentle bubble, then reduce the heat to low (200°F / 95°C), cover the pot, and cook for 20 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
7. 7Serve the Sri Lankan Fish Ambul Thiyal hot.

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