Sri Lankan Fish Ambul Thiyal (Sour Fish Curry)

Ingredients

• about 680 g Firm White Fish (e.g., Tuna)
• 4 pieces Goraka (Gamboge)
• 1 cup Water
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 small Green Chilies
• 0.5 tsp Turmeric Powder
• 1 tsp Chili Powder
• 10 leaves Curry Leaves
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of firm white fish (e.g., tuna) into 2.54 cm cubes. In a medium bowl, combine the fish cubes with the 4 pieces of crushed goraka, 0.5 tsp turmeric powder, 1 tsp chili powder, 1 tsp salt, and 0.5 tsp black pepper; mix gently until the fish is evenly coated.
2. 2Finely chop the 1 medium onion, 4 cloves of garlic, and 2.54 cm of ginger. Slice the 2 small green chilies lengthwise.
3. 3In a 3-quart (or larger) heavy-bottomed pot or Dutch oven, add the chopped 1 medium onion, 4 cloves of garlic, 2.54 cm of ginger, and 2 small green chilies. Add the marinated fish mixture from the bowl to the pot, then pour in the 1 cup of water and add the 10 curry leaves.
4. 4Place the pot over low heat, aiming for a gentle simmer (small bubbles rising to the surface, approximately 121.1-135°C or 120-135°C). Cover the pot tightly and cook for 30-35 minutes, or until the fish flakes easily and reaches an internal temperature of 63°C when measured with a food thermometer, and the sauce has thickened slightly.
5. 5Serve the Sri Lankan Fish Ambul Thiyal hot. This dish pairs well with plain rice.

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