Chilaw Fish Ambulthial

Ingredients(for 1 rice plate with a portion of fish curry)

• 300g Firm white fish (e.g., tuna or kingfish) (cut into medium cubes)
• 6 pieces Goraka (dried Garcinia) (local name: goraka, soaked in 3 tbsp water)
• 1.5 tsp Black pepper powder
• 1/2 tsp Turmeric powder
• 1 tsp Salt (to taste)
• 6 Shallots (sliced)
• 4 Garlic cloves (sliced)
• 1 sprig Curry leaves
• 2 Green chilies (sliced lengthwise) - optional
• 1/2 cup Water
• 1 tsp Coconut oil (for authentic flavor, can reduce for lower fat)

Instructions

1. 1

   Soak the goraka pieces in 3 tablespoons of warm water for 10 minutes to soften. Once softened, grind with black pepper and a pinch of salt to a thick paste.

   10 minutes

   A mortar and pestle extracts more flavor, but a small blender works too.

2. 2

   In a clay pot or heavy-bottomed pan, arrange the fish cubes evenly. Sprinkle turmeric, salt, and pour the goraka paste over the fish.

   3 minutes

   Using a clay pot enhances the authentic smoky aroma.

3. 3

   Scatter sliced shallots, garlic, curry leaves, and green chilies (if using) over the fish. Drizzle with coconut oil.

   2 minutes

   Layering the aromatics on top prevents burning and infuses deep flavor.

4. 4

   Add 1/2 cup water around the edges (not directly on top of the fish). Cover and cook over medium-low heat.

   3 minutes

   Adding water around the edges ensures gentle, even cooking.