Sri Lankan Fish Ambul Thiyal (Sour Fish Curry)

Ingredients

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

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 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 dice the 1 medium onion. Mince the 4 cloves garlic. Grate the 2.54 cm ginger. Chop the 2 green chilies.
4. 4In a large heavy-bottomed pot, combine the about 680 g fish cubes, the soaked goraka along with its 1/2 cup soaking water, the diced onion, minced garlic, grated ginger, chopped green chilies, 10 curry leaves, 1/2 tsp turmeric powder, 1 tsp black pepper, and 1 cinnamon stick.
5. 5Add 1 tsp salt to the pot. Stir everything together gently to combine.
6. 6Place the pot over medium-high heat and bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 25 to 30 minutes. The fish is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C. The sauce should have thickened.
7. 7Serve the Sri Lankan Fish Ambul Thiyal hot, ideally with rice.

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