Sri Lankan fish curry

Ingredients

Quantities for 5 servings.

• 900 g Tuna or mackerel, in steaks
• 3 piece Goraka or tamarind
• 500 ml Coconut milk
• 3 tbsp Roasted curry powder
• 2 tsp Chilli powder
• 1 tsp Turmeric
• 2 piece Onions
• 6 clove Garlic
• 30 g Ginger
• 15 piece Curry leaves
• 1 piece Pandan leaf
• 1 piece Cinnamon stick
• 1 tsp Fenugreek seeds
• 400 g Red rice, to serve
• to taste Salt

Method

1. Soak the goraka in a cup of warm water for twenty minutes and keep the water.
2. Rub the fish with salt, turmeric and half the curry powder and leave it fifteen minutes.
3. Fry the onion, garlic, ginger, curry leaves, pandan, cinnamon and fenugreek until fragrant.
4. Add the remaining curry powder and chilli and warm them a minute without letting them scorch.
5. Add the thinned coconut milk with the goraka water and bring it to the boil.
6. Lay the fish steaks in a single layer, add the goraka and cook twelve minutes, rocking the pan.
7. Add the thick coconut milk and warm it five minutes without boiling. Serve with red rice.