Sri Lankan Fish Ambul Thiyal with Coconut Sambol

Ingredients

• 10 ounces firm white fish, cut into pieces
• 1 tablespoon tamarind paste
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 garlic clove, grated
• 1 tablespoon neutral oil
• 1/2 cup unsweetened shredded coconut
• 1/4 small red onion, finely sliced
• 1 tablespoon lime juice
• 1 small green chile, minced
• 2 cups cooked rice
• curry leaves, optional

Steps

1. Mix fish with tamarind, pepper, turmeric, cumin, garlic, and a pinch of salt. Let it stand for 10 minutes.
2. Heat oil in a skillet over medium heat. Add fish and cook for 3 minutes per side, turning carefully, until it reaches 145°F.
3. Add 2 tablespoons water and curry leaves if using. Cover and cook 2 minutes so the spices form a dark coating.
4. Meanwhile combine coconut, red onion, lime juice, chile, and salt in a small bowl to make sambol.
5. Serve fish with rice and a generous spoonful of coconut sambol.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.