Ambulthiyal (Sour Fish Curry)

Create a Goraka / Tamarind paste by grinding them into a fine paste using a small amount of water. When using Goraka it is recommended to lightly boil with a 1 Cup of before grinding them to enhance the flavor. Keep this boiled water for later use.

Create a paste by mixing and grinding all other ingredients except fish and then lightly fry for some time until the spice mix becomes fragrant.

Mix the Goraka paste and spice mix with a small amount of water to make a paste.

Cut the fish into small cubes ( about 0.5 inch ) after removing bones.

Mix the fish with Goraka and spice paste until covering every surface of the fish.

Set aside for at least 15 minutes to marinate the fish.

Add Ceyloni Coconut oil to a large pot.

When the oil starts to get warm, place fish pieces in the pot with a small distance to each other. Do not place fish on top of each other since it can overcook fish.

Mix remaining marinate with 1 cup of water ( When using Goraka use the water used to boil Goraka. When using Tamarind use 1 cup of still water) and use it to cover each fish piece. Remember to use enough water to just cover fish to stop overcooking.

Place the pan over a low fire, and let it simmer until the water evaporates completely.

Do not mix or use a spoon on the dish at any point in the cooking process. If you really want to move the pieces, hold the pan from both sides and give a little shake.

Once the fish takes on a blackish tinge while slightly charring on the bottom, remove it from the fire and let it rest for few minutes.

Then gently pry the fish pieces so they come off the pan easily.