Fish Ambul Thiyal

Ingredients

• 1.5 lbs firm fish (tuna), cubed
• 8 pieces dried goraka (gamboge), soaked
• 1 tbsp black pepper, crushed
• 1 tsp turmeric
• 2 tsp curry powder
• 6 curry leaves
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tbsp oil
• Salt, to taste

Instructions

1. 1Blend the soaked goraka into a thick paste with a little of its soaking water.
2. 2Combine the fish cubes with the goraka paste, black pepper, turmeric, curry powder, garlic, ginger, and salt in a clay pot or heavy saucepan.
3. 3Add curry leaves and a small amount of water, just enough to moisten.
4. 4Cook uncovered on low heat, stirring gently and occasionally, until the liquid evaporates and coats the fish in a thick, dark, sour-spicy glaze, about 25-30 minutes.
5. 5Be careful not to break up the fish pieces while stirring.
6. 6Serve at room temperature with rice, as this dish keeps well without refrigeration.

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