스리랑카의 신 생선 카레 Sour Fish curry in Sri Lanka 스리랑카의 신 생선 카레

This hot, sour, peppery dish was originally developed as a way to preserve fish in the South of Sri Lanka. It is now a picnic favourite all over the country.

Ingredients:

500g fish (tuna is most suitable)
¼ onion – sliced
8 tablespoons black pepper
10 – 15 pieces goraka (Garcinia cambogia)
2 small cloves of garlic
10 curry leaves
1 inch piece cinnamon
Salt – to taste

How to cook
1. Add goraka to a cup of warm water and leave until it become soft.

2. Wash and cut the fish into big pieces. Keep the fish pieces in a saucepan.

3. Remove goraka from hot water and grind all the ingredients together into a paste including goraka. This includes onion, garlic, black pepper and salt. Add some water when you grind the ingredients together and prepare this into a thick creamy paste.

4. Add a piece of banana leaf to the bottom of a clay pot. If you live in another country and if you cant find banana leaves, don’t worry.

5. On top of the banana leaf (or just into the pot), add a layer of curry leaves. Then add few spoons of the goraka and pepper paste on top of it. Now add a layer of fish pieces without breaking them. Add the goraka and pepper paste on top & add any remaining fish after this layer of paste. Add some curry leaves on top of the fish. Add the cinnamon stick.

6. Cover and cook the fish in medium heat until the gravy becomes dry or thick.

The dish is done within 10 minutes.