1kg of fresh sail fish (thalapath)
8 goraka pieces
Handful of curry leaves
2 ginger pieces minced
7-8 cloves of garlic
7-8 onions chopped
2 cinnamon pieces
3 tablespoon of chili powder
1 tbsp. turmeric powder
4 medium sized green chili whole
3-4 inch pandan leaf (karapincha)
1 ½ cup of water
- Soak the goraka pieces for 10
minutes in ¼ cup of water (keep the water after soaking)
- Wash the fish thoroughly in
water with ½ tbsp. of salt.
- Squeeze excess water from
goraka and place it in a mortar with garlic, ginger, some curry leaves, onions,
cinnamon, chili powder, turmeric, peppercorns and salt to season.
- Pound all ingredients until you
have a coarse paste.
- Place the chunks of fish in a
medium-sized cooking pan, rub the spice paste over the fish chunks thoroughly,
add 1 tbsp. of water to the mortar and collect all the remaining spices in it
and pour this to the marinating fish.
- Marinate the fish for 10 min
- Once the fish is marinated,
place the pan over medium heat, add the pandan leaf, leftover curry leaves and
green chili to the pan followed by the water used to soak the goraka, cook for
- Add water until it covers fish,
cover with a lid and let the curry simmer over low heat.
- Cook for 20-30 min until gravy
reduces and slightly thickens, the gravy would not be thick or creamy as when
you cook with coconut milk but turns to a deep color than it was, to begin