Ambul Thiyal — Sour Tuna Steaks Curry

Ingredients

• 1½ lb firm Tuna Steaks, cut into 2-inch cubes
• 8 pieces goraka (gamboge) or 3 tbsp tamarind paste
• 1½ tbsp black pepper, coarsely ground
• 2 tsp Sri Lankan roasted curry powder
• 1 tsp turmeric
• 6 cloves garlic, crushed
• 1 inch ginger, crushed
• 1 sprig curry leaves
• 1 piece pandan leaf
• 1 cinnamon stick
• ¾ cup water
• 2 tbsp coconut oil
• 1 tsp salt

Method

1. Soak the goraka in ¼ cup hot water for 15 minutes, then grind it to a dark paste with the garlic, ginger, and a little of the soaking liquid.
2. Rub the Tuna Steaks cubes with the goraka paste, black pepper, curry powder, turmeric, and salt. Be gentle — the pieces need to stay whole through the whole cook.
3. Arrange the fish in a single layer in a clay pot or heavy pan with the curry leaves, pandan, cinnamon, and water.
4. Cover and simmer on low for 20–25 minutes, shaking the pan by the handle instead of stirring, until the liquid has almost entirely cooked away and the fish is glazed near-black and flakes at 145°F (63°C).
5. Drizzle the coconut oil over, cook 2 more minutes uncovered, and let it sit an hour before serving with red rice. It genuinely tastes better the next day.