Sri Lankan Spicy Fish Ambul Thiyal with Coconut Roti

Prepare the fish: In a bowl, combine the fish pieces with goraka paste, red chili powder, turmeric powder, black pepper, and ginger-garlic paste. Mix well to coat the fish evenly. Let it marinate for 15 minutes.

Cook the Ambul Thiyal: Heat 1 tablespoon of coconut oil in a medium pot over medium heat. Add the marinated fish and sear for 2 minutes per side. Pour in 1/2 cup of water, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the fish is cooked through and the sauce has thickened slightly.

Prepare the roti dough: In a large bowl, combine 2 cups all-purpose flour, 1/2 cup grated fresh coconut, and 1/2 teaspoon salt. Gradually add 3/4 cup hot water, mixing with a spoon until a shaggy dough forms. Knead for 5 minutes until smooth and pliable. Adjust water or flour as needed.

Form the rotis: Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it into a thin circle, about 6 inches in diameter, using a rolling pin.

Cook the rotis: Heat a flat griddle or cast-iron pan over medium-high heat. Cook each roti for 1-2 minutes per side, until golden brown spots appear and the roti puffs up slightly. Press gently with a spatula to ensure even cooking.

Serve immediately: Transfer the cooked Ambul Thiyal to a serving dish and serve hot with the freshly made coconut rotis.