
A distinctive dry fish curry from southern Sri Lanka with a dark, tangy crust from goraka, black pepper, and a slow reduction of spices.
Allergeenivaroitus
Sisältää: fish
Tarvittavat välineet
stovetop, pot
Soak goraka pieces in warm water for 15 minutes, then extract the sour liquid.
Cut tuna into large cubes. Rub with turmeric and salt.
Combine goraka liquid, crushed black pepper, curry powder, sliced garlic, cinnamon, curry leaves, and pandan leaf in a clay pot.
Add fish pieces and toss gently to coat.
Cook on low heat without a lid, gently turning fish occasionally.
Let the liquid reduce completely over 30-40 minutes until the fish develops a dark, tangy crust.
Serve as part of a rice and curry spread. This dish keeps well for days without refrigeration.