This is a classic signature dish of southern Sri Lanka and the speciality of this dish is it will last up to one week in room temperature without getting spoilt. This is prepared in clay pots and uses tamarind which acts as a preservative. In Sinhalese areas they serve this dish during New Year with Kiri Bath.
This dish has a similarity to our fish Theeyal curry.
Tuna 500 grams
Goraka about 5 pieces OR tamarind paste 1 table spoon
Black pepper ground powder 1 ½ teaspoon
Turmeric powder ¼ teaspoon
Cinnamon two inch long piece
Garlic 2 cloves
Curry powder roasted ½ teaspoon
Chilli Powder ½ tea spoon
Salt to taste
Curry leaves few
Rampe (Pandan leaf) 1
Water 1 cup
Wash and cut the fish into 2 inch cubes and place them in a clay pot.
Add salt, pepper powder, turmeric powder, chilli powder and curry powder to the fish and mix well so that all the pieces are well coated.
In a pan boil some water with the Goraka until it is soft and then crush it to a paste. If you are using tamarind paste it is already a paste. Add this paste to the fish and mix again well.
Add one cup water, Rampe, curry leaves, cinnamon and crushed garlic to the fish and stir.
Cook over slow heat until the fish is done.