Sri Lankan Ambul Thiyal (Sour Fish Curry) with Goraka and Steamed Rice

Rinse the fish pieces thoroughly and pat them dry. Set aside.

Drain the soaked goraka, reserving the soaking water. In a mortar and pestle or spice grinder, combine the black peppercorns, cumin seeds, and fenugreek seeds. Grind to a fine powder. Add the drained goraka, garlic paste, ginger paste, and turmeric powder to the ground spices and grind into a thick paste, adding a tablespoon of the reserved goraka water if needed to achieve a smooth consistency.

In a heavy-bottomed pot or clay pot, arrange the sliced onions and curry leaves at the bottom. Place the fish pieces on top of the onion and curry leaf layer.

Spread the prepared spice paste evenly over the fish pieces. Add the remaining reserved goraka water and the 1 teaspoon of salt. Ensure the fish is mostly covered by the paste and liquid.

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for 30-35 minutes, or until the fish is cooked through and the liquid has mostly evaporated, leaving a thick, dark coating on the fish. Stir very gently once or twice to prevent sticking, being careful not to break the fish.

While the curry cooks, prepare the steamed rice. Rinse the basmati rice thoroughly until the water runs clear. Combine the rinsed rice with 3 cups of water in a saucepan. Bring to a boil over high heat.

Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let it stand, covered, for 5 minutes before fluffing with a fork.

Serve the Sri Lankan Ambul Thiyal hot with the freshly steamed basmati rice.