Sri Lankan red chilli fish curry(Thalapath malu mirisata).

In 1/4 cup of water, soak the goraka pieces(4), substitute with tamarind, and how to do it is given above, for 10 minutes. Do not throw the water when done. Wash the firm chunks of sail fish(thalapath 500g) thoroughly in water with 1/2 teaspoon of salt. Twice would be sufficient. Squeeze excess water from goraka and place it in a mortar(can use your spice blender attachment as well)with garlic(4 cloves), ginger(2-inch piece), some curry leaves(5), shallots(5), cinnamon(1″), chili powder(2 tbs), turmeric(1/2 tsp), peppercorns(4-6), 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 tablespoon of water to the mortar and collect all the remaining spices in it and pour this into the marinating fish as well.  Marinate the fish for 10 minutes. Once the fish is marinated, place the pan over medium heat. Add the extra pandan leaf, leftover curry leaves, and green chilli(2) to the pan, followed by the water used to soak the goraka. Cook for five minutes.  Add water(this can be 1 cup to 1 and 1/2 cups, depending on how much of a thin gravy you want). Cover with a lid and let the curry simmer over low-medium heat until the fish is cooked thoroughly. Try not to stir the gravy with a spoon if you feel the fish needs to be covered with the gravy. Hold the pan on both sides with heat pads and slowly tilt and swirl the pan so the gravy moves over the fish. Season with Salt, if necessary. Cook for 30-40 minutes until the gravy reduces and slightly thickens. The gravy would not be as thick or creamy as when you cook with coconut milk, but it turns to a deeper colour than it was to begin with. Serve warm with your favourite rice and curry dishes.  Have you made this recipe?  Please don’t forget to rate the recipe on the recipe card so other readers find it helpful, and show me your recipe by tagging me #islandsmile178 on Instagram.