In Sri Lanka, the acid used for this special preparation
is called "goraka", a bright orange fruit that is divided into segments
and dried. The dried segments are almost black. If you can obtain this
ingredient, use 4 segments and grind them to a pulp. Tamarind can be used
as a substitute as it is readily available.
Ingredients : Serves
6
500
g
1
tablespoon
1/4
cup
1
3
cloves
1
teaspoon
1
teaspoon
8
1
stalk
1
inch (2.5 cm)
1/4
teaspoon
1/4
teaspoon
1/4
teaspoon
1
1/2 cups
2
tablespoons
Firm fish fillets
Tamarind pulp
Vinegar
Medium onion, finely chopped
Garlic, finely chopped
Finely grated fresh ginger
Salt
Curry leaves
Lemon grass
Cinnamon stick
Fenugreek seeds
Ground black pepper
Chili powder, optional
Water
Oil
Method :
Wash and dry
fish, cut into serving pieces.
Soak the
tamarind in the vinegar until it is soft.
If tamarind is
very dry, heat the vinegar and tamarind in an enamel saucepan for a few
minutes, adding some of the water.
When cool
enough to handle, squeeze the tamarind in the liquid to dissolve pulp.
Strain through
a fine nylon sieve and discard seeds and fibers.
Put all
ingredients into a pan (preferable an enamel or stainless steel pan) and
bring to the boil.
Reduce heat and
simmer uncovered until fish is cooked and gravy is thick.
Shake pan or
turn fish pieces carefully once or twice during cooking.