Sri Lankan Fish Ambul Thiyal

Instructions

1. Prepare the fish
   Clean the fish thoroughly and cut it into 1-inch cubes. Pat dry with paper towels to remove excess moisture, which will help the fish absorb the spices better.
2. Make the marinade
   In a large bowl, combine the tamarind paste, goraka paste (if using), curry powder, black pepper, turmeric, and salt. Mix well to form a thick paste. Add the fish cubes and gently coat each piece with the marinade. Let it marinate for at least 15 minutes.
3. Prepare the aromatics
   Heat oil in a large clay pot or heavy-bottomed pan over medium heat. Add the cinnamon stick, curry leaves, sliced onions, green chilies, minced garlic, and ginger. Sauté for 2-3 minutes until the onions turn translucent and aromatic.
4. Cook the fish
   Add the marinated fish to the pan, including all the marinade. Stir gently to combine without breaking the fish pieces. Cover and cook on medium-low heat for 5 minutes.
5. Simmer and reduce
   Remove the lid and gently stir the curry. Continue to cook uncovered for about 15-20 minutes, allowing the liquid to evaporate slowly. The fish should cook in its own juices and the marinade, creating a thick, dry curry with intense flavors.
6. Dry out the curry
   The Ambul Thiyal is traditionally a dry curry, so continue cooking until almost all liquid has evaporated and the spices have coated the fish pieces. Be careful not to stir too often to prevent the fish from breaking apart.
7. Check seasoning
   Taste and adjust seasonings if needed, adding more salt or tamarind paste for extra sourness according to your preference. The curry should have a perfect balance of sourness, spiciness, and savory flavors.
8. Serve the dish
   Remove from heat and let it rest for 5 minutes. Serve hot with steamed rice, accompanied by fresh coconut sambol or other Sri Lankan side dishes. This curry tastes even better the next day as the flavors continue to develop.