Fish Ambul Thiyal

Ingredients

• •Tuna
• •Goraka
• •Black pepper
• •Curry leaves
• •Garlic
• •Ginger
• •Roasted curry powder

Steps

1. 1Cut firm, oily fish such as tuna into thick cubes and pat them dry, since a firm texture is essential for the fish to hold together through slow cooking.
2. 2Grind or pound goraka (dried gamboge rind) with a little water into a dark, sour paste, which gives the dish its distinctive tangy flavor and acts as a natural preservative.
3. 3Combine the fish with the goraka paste, along with roasted curry powder, black pepper, garlic, ginger, and curry leaves, rubbing the spices directly onto each piece.
4. 4Place the coated fish in a clay pot or heavy-bottomed pan without additional liquid, letting the goraka's moisture and the fish's own juices form the sauce as it cooks.
5. 5Cook over low heat, turning the pieces occasionally and shaking the pot rather than stirring with a spoon, so the fish stays intact instead of flaking apart.
6. 6Continue cooking uncovered until nearly all the liquid has evaporated and the fish is coated in a thick, dark, intensely sour and peppery glaze.
7. 7The slow reduction concentrates the flavors and also helps the dish keep well without refrigeration for a few days, reflecting its origins as a preservation method for fishing villages.
8. 8Serve ambul thiyal at room temperature or gently reheated, alongside rice and other curries as part of a Sri Lankan rice-and-curry meal.