Fish Ambul Thiyal

Instructions

1. If using dried goraka, soak it in warm water for about 10 minutes until softened. If using tamarind paste, skip this step.
2. In a dry skillet over medium heat, roast the black peppercorns, coriander seeds, and fenugreek seeds until aromatic, about 2-3 minutes. Allow to cool slightly, then grind to a fine powder using a spice grinder or mortar and pestle.
3. In a large bowl, combine the fish pieces, ground spice mix, turmeric powder, salt, minced garlic, minced ginger, and the softened goraka or tamarind paste. Mix well to coat the fish evenly.
4. Heat coconut oil in a large, heavy-bottomed pot over medium heat. Add the curry leaves and sauté until fragrant, about 1 minute.
5. Add the marinated fish pieces to the pot, arranging them in a single layer. Pour in just enough water to cover the fish, and gently bring to a simmer.
6. Cover the pot and simmer on low heat for 20-25 minutes until the fish is cooked through and the sauce has thickened. Stir occasionally, being careful not to break the fish pieces.
7. Taste and adjust seasoning with more salt if needed.
8. Once cooked, remove from heat and let the curry rest for a few minutes before serving.