Fish Ambul Thiyal (Sour Fish Curry) with White Rice and Tempered Green Beans

Name: Fish Ambul Thiyal (Sour Fish Curry) with White Rice and Tempered Green Beans
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 0.75 teaspoon fenugreek seeds; 1 ounce cinnamon stick; 10 black peppercorns (whole); 1.5 pound white fish fillet (firm, cut into 2-inch pieces); 1 teaspoon turmeric powder; 1.5 teaspoon salt; 5 piece goraka (dried, soaked in 1/4 cup hot water for 15 minutes); 2 red onions (small, finely chopped and small, thinly sliced); 6 garlics (cloves, minced); 1 ounce fresh ginger (1 inch piece, finely grated); 20 fresh curry leaves; 3 green chilis (slit lengthwise and sliced); 3 tablespoon coconut oil; 1 cup white rice (uncooked); 2 cup water; 1 pound green bean (trimmed, halved); 0.5 teaspoon mustard seeds

A traditional dry Sri Lankan fish curry characterized by its tangy flavor from garcinia cambogia (goraka) and robust spice blend, perfectly complemented by simple steamed white rice and crispy tempered green beans.

Prep: 50 min
Cook: 1 hr
Total: 1 hr 50 min
Servings: 4
Cuisine: Sri Lankan
Difficulty: Hard

Dietary

Dairy-Free
Nut-Free
Egg-Free
Gluten-Free
Pescatarian
High-Protein
Low-Sugar

Ingredients

1 tablespoon coriander seeds
1 teaspoon cumin seeds
0.75 teaspoon fenugreek seeds
1 ounce cinnamon stick
10 black peppercorns (whole)
1.5 pound white fish fillet (firm, cut into 2-inch pieces)
1 teaspoon turmeric powder
1.5 teaspoon salt
5 piece goraka (dried, soaked in 1/4 cup hot water for 15 minutes)
2 red onions (small, finely chopped and small, thinly sliced)
6 garlics (cloves, minced)
1 ounce fresh ginger (1 inch piece, finely grated)
20 fresh curry leaves
3 green chilis (slit lengthwise and sliced)
3 tablespoon coconut oil
1 cup white rice (uncooked)
2 cup water
1 pound green bean (trimmed, halved)
0.5 teaspoon mustard seeds

Instructions

For the Ambul Thiyal spice paste: In a dry skillet, lightly toast 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1/2 teaspoon fenugreek seeds, 1 inch cinnamon stick, and 8-10 whole black peppercorns for 3-5 minutes until fragrant. Grind them to a fine powder in a spice grinder. Transfer to a mortar and pestle or food processor.
Prepare the fish: In a bowl, toss 1 1/2 pounds firm white fish fillets with 1 teaspoon turmeric powder and 1/2 teaspoon salt. Set aside.
Prepare the goraka paste: Remove the goraka from the soaking water (reserve water) and add to the ground spices. Add 1 small red onion, 6 cloves garlic, 1 inch fresh ginger, 15 fresh curry leaves, and 2 green chilies. Grind into a smooth paste using the reserved goraka water as needed.
Cook the Ambul Thiyal: Heat 2 tablespoons coconut oil in a wide, heavy-bottomed pot or clay pot over medium heat. Add the spice paste and sauté for 5-7 minutes until very fragrant and the oil separates.
Add fish and simmer: Carefully add the fish pieces in a single layer over the spice paste. Add just enough water (about 1/4 to 1/2 cup) to create a very thick gravy base. Bring to a gentle simmer, then cover and cook on low heat for 30-40 minutes without stirring, allowing the fish to absorb the flavors and cook through. The gravy should reduce significantly and coat the fish.
Cook the white rice: Rinse 1 cup white rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15-18 minutes, or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
Prepare Tempered Green Beans: Steam or blanch 1 pound green beans until tender-crisp, about 5-7 minutes. Drain well.
Temper the green beans: In a separate pan, heat 1 tablespoon coconut oil over medium heat. Add 1/2 teaspoon mustard seeds and 1/4 teaspoon fenugreek seeds. Once the mustard seeds splutter, add 5 fresh curry leaves, 1 small red onion, and 1 sliced green chili (if using). Sauté until the onion is translucent, about 3-5 minutes.
Combine and serve: Add the steamed green beans to the tempered mixture and sauté for another 2-3 minutes to combine the flavors. Season with 1/2 teaspoon salt. Serve the Fish Ambul Thiyal and Tempered Green Beans with the steamed white rice.

Notes

Goraka is crucial for authentic Ambul Thiyal flavor. If unavailable, a combination of tamarind paste and lime juice can offer a similar sour note, though the depth will differ. This curry is meant to be dry and intensely flavored.

Nutrition (per serving)

Calories: 550
Protein: 45 g
Carbohydrates: 50 g
Fat: 20 g
Fiber: 7 g
Sodium: 750 mg
Saturated Fat: 12 g
Sugar: 3 g
Cholesterol: 100 mg