1 kg of cubed fish, preferably tuna family 1/2 tablespoon tamarind paste 5 peaces of Goraka 1 table spoon vinegar 9 big garlic cloves 1 tsp grated ginger 1 teas sea salt 10 curry leaves 1/2 inch piece lemon grass 1 inch piece cinnamon 1 table spoon freshly ground black pepper 1/2 table spoon chili powder 1 cup water
Boil Goraka in water for 10 minutes. Add all above ingredients except the fish into blender and blend it until creamy. Pour the mixture on to fish cubes placed neatly in a single/ double layer in a flat bottom vessel or a clay pot preferably. Bring to boil very slowly over 45minutes - one hour. You can carefully turn fish with out leaving them to break. You can either serve it with thick brownish gravy or can let the gravy dry up with low heat if you want to keep fish for a long time. If you it dry up, fish can be processed and kept in a non damp place for even a month. This type of fish is great with coconut red hot mix (pol sambola), with milk rice and almost with any type of boiled rice and curry. If the fish turned out too sour reduce the amount of Goraka tamarind and omit vinegar and try again.
