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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Grind the soaked Goraka with black pepper, chilli powder, turmeric, cinnamon, salt, and a splash of water to form a thick, dark paste.
Coat the fish cubes thoroughly with the paste.
Line a clay pot or thick saucepan with curry leaves, pack the coated fish inside tightly, and add just enough water to submerge halfway.
Simmer on low heat until the liquid reduces completely and coats the fish in a dry, dark sauce.
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If Goraka is unavailable, substitute with tamarind paste for a similar tangy flavor.
Can I use a different type of fish?
Yes, any firm white fish can be used as a substitute for tuna.
What can I use instead of Goraka?
Tamarind paste can be used as a substitute for Goraka.
How do I know when the fish is done?
The fish is done when the liquid has reduced completely and the sauce clings to the fish.
Can I make this dish in advance?
Yes, the flavors develop even more when the dish is made a day ahead.
What should I serve with Fish Ambul Thiyal?
This dish pairs well with steamed rice or flatbreads.
