Sri Lankan Dry Sour Fish Curry with Tuna

What you need

• 700 g (1 1/2 lb) tuna steaks, cut into 3-4 cm (1 1/2 in) chunks
• 25 g (1 oz) dried goraka, garcinia; or 3 tbsp tamarind paste for a milder sourness
• 125 ml (1/2 cup) hot water, for soaking the goraka
• 1 tbsp black pepper, freshly crushed
• 2 tsp Kashmiri chili powder, or any red chili powder
• 1 1/2 tsp salt
• 4 cloves garlic, crushed
• 2 sprigs curry leaves
• 1 piece Ceylon cinnamon stick, about 5 cm (2 in)
• 1 tbsp coconut oil, or neutral oil

Method

Restated from the original video

1. 1

   Soak the goraka in the hot water for 15 min, until softened.

2. 2

   Blend the goraka with its soaking water into a thick paste. If you use the substitute paste instead, just loosen it with 3 tbsp water.

3. 3

   Mix the goraka paste with the pepper, chili powder, salt and garlic.

4. 4

   Coat each piece of tuna thoroughly with the paste.

5. 5

   Rub the oil over the bottom of a heavy pot or clay pot. Arrange the tuna in one layer, with every piece touching the base.

6. 6

   Tuck the curry leaves and cinnamon among the fish and spread any leftover paste on top.

7. 7

   Cover and cook over the lowest heat until the fish has released its juices and turned opaque on the outside, 12-15 min.

8. 8

   Turn the pieces over gently with a spoon.

9. 9

   Cook uncovered over the lowest heat until all the liquid has evaporated and the coating is dark and clinging, 12-15 min. The fish should be cooked through.

10. 10

    Let the fish settle in the pot for 10 min. Serve warm or at room temperature.

Imported from hungrylankan.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.