Traditional | Time: ⏱️ 60 Mins
Ingredients:
- 1 kg Imalsha Yellowfin Tuna (Kelawalla), cut into thick cubes
- 4 pieces of Goraka (Malabar tamarind)
- 2 tbsp black pepper powder
- 1 tbsp roasted Sri Lankan curry powder
- 1/2 tsp chili powder
- 3 cloves garlic, crushed
- 1 inch ginger, crushed
- Generous amount of curry leaves and pandan (rampe)
- Salt to taste
- 1/2 cup water
Instructions:
- Soak the goraka pieces in a little hot water for 10 minutes until soft, then mash them into a thick paste.
- In a bowl, combine the goraka paste, black pepper, roasted curry powder, chili powder, crushed garlic, ginger, and salt. Mix this into a thick, dark marinade.
- Add the Yellowfin Tuna cubes to the bowl and coat each piece thoroughly with the spice paste.
- Take a traditional clay pot and line the bottom completely with the fresh curry leaves and pandan. This prevents the fish from burning and adds incredible aroma.
- Arrange the marinated tuna cubes tightly over the leaves.
- Pour the water gently down the side of the pot (not directly over the fish to avoid washing off the paste).
- Cook covered on low heat for 40 to 45 minutes until all the water has completely evaporated and the fish is dry, firm, and coated in a dark, rich crust.