Fish Ambul Thiyal

Raaka-aineet

• 500 g tuna steaksKorvike: swordfish or skipjack
• 6 pieces gorakaKorvike: tamarind paste
• 2 tbsp black pepper
• 2 tbsp Sri Lankan curry powder
• 1 tsp turmeric
• 1 piece cinnamon stick
• 2 sprigs curry leaves
• 1 piece pandan leaves
• 4 cloves garlic
• 1 tsp salt

Ohjeet

1. 1

   Soak goraka pieces in warm water for 15 minutes, then extract the sour liquid.

2. 2

   Cut tuna into large cubes. Rub with turmeric and salt.

3. 3

   Combine goraka liquid, crushed black pepper, curry powder, sliced garlic, cinnamon, curry leaves, and pandan leaf in a clay pot.

4. 4

   Add fish pieces and toss gently to coat.

5. 5

   Cook on low heat without a lid, gently turning fish occasionally.

6. 6

   Let the liquid reduce completely over 30-40 minutes until the fish develops a dark, tangy crust.

7. 7

   Serve as part of a rice and curry spread. This dish keeps well for days without refrigeration.