Initially this Ambulthiyal dish was made in Southern Sri Lanka and become a classic signature dish of the country. The specialty of this dish is it will last up to one week in room temperature. The Tamarind which is used to prepare for this dish is unique, we call it 'Goraka' (Gamboje) acts as a preservative and keep the dish last for days.
6-7 pieces of Goraka (Gamboje)
1 tsp Cardamom, Clove and Cinnamon powder
Wash the fish and drain the water, apply the salt and set aside.
Grind the Goraka to a paste, set aside.
Grind the Pepper corns, Ginger and Garlic to a fine paste and set aside.
Slit the Green Chillis and set aside.
Heat the oil in a clay pot (if available) and lightly fry the fish piece by piece (do not fry to fully cook), leave to drain any excess oil.
In the clay pot, mix the Goraka paste, Pepper, Ginger & Garlic paste, Chilli powder, pinch of salt with water and cook in a light heat for 2-3 minutes.
Coat the mixture in fish and layer the fish piece by piece in the claypot.
Add the Green Chillis and Curry Leaves.
Cook in very light heat for 20-30 minutes (depending on the heat source) until all water evaporated and turn the fish pieces to cook evenly.
This fish dish can be kept for few days even without refrigerated.