Sri Lankan Fish Ambul Thiyal (Sour Fish Curry)

Ingredients

• 1.5 lb Firm white fish fillets (e.g., tuna, seer)
• 4 Goraka (dried garcinia)
• 1/2 cup Water
• 2 tbsp Coconut oil
• 1 medium Onion, thinly sliced
• 2 Green chilies, slit
• 10 Curry leaves
• 1 Cinnamon stick
• 1 tsp Turmeric powder
• 1 tbsp Black pepper
• 1 tsp Salt
• 2 cups Gluten-free rice

Instructions

1. 1Cut the 1.5 lb firm white fish fillets into 1-inch cubes.
2. 2Place the 4 goraka (dried garcinia) in a small bowl and cover with 1/2 cup warm water. Let soak for 15 minutes until softened.
3. 3Heat the 2 tbsp coconut oil in a large, heavy-bottomed pot or clay pot over medium heat (350°F / 175°C).
4. 4Add the thinly sliced medium onion, 2 slit green chilies, 10 curry leaves, and 1 cinnamon stick to the pot. Sauté for 3-5 minutes until the onions are softened and the mixture is fragrant.
5. 5Stir in the 1 tsp turmeric powder and 1 tbsp black pepper. Cook for 30 seconds, stirring constantly, until fragrant.
6. 6Squeeze the soaked goraka over the pot to extract the sour juice into the pot. Discard the goraka solids. Pour any remaining goraka juice from the bowl into the pot.
7. 7Bring the liquid in the pot to a gentle simmer over medium heat (350°F / 175°C).
8. 8Add the cubed fish and 1 tsp salt to the pot. Gently stir to coat the fish with the sauce. Reduce the heat to low (250°F / 120°C), cover the pot, and cook for 20-25 minutes. The fish is cooked through when it flakes easily with a fork and the sauce has thickened slightly. The internal temperature of the fish should reach 145°F (63°C).
9. 9Serve the Sri Lankan Fish Ambul Thiyal hot with the 2 cups of cooked gluten-free rice.

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