This is an authentic dish of Sri Lanka. This dish descended from people with lesser
privileges in olden times , before the birth of the refrigerator .The need to preserve fish
for quite some time led to the discovery of this recipe .
The fish used in this recipe should be like tuna preferably with less bones , fillets will be
The key ingredient is kokum/ garcinia Cambogia/kodumpuli.
Like Sri lankans Keralites too,use this ingredient widely in their preparations.
As, this ingredient aids in fatburn many people add this in many drinks and dishes now.
This a blackish curry made with few ingredients and no oil.
Rice , milk rice, or coconut rice with this curry and pol sambol ( coconut sambol) is a
good treat and good combination.
Before you make the curry ,add a handful of kokum / Goraka to half a cup water Boil for few minutes till soft to grind . Grind to a paste and use . This could be stored in the refrigerator and used when needed.
To my version of the recipe…
500 gm fish cubes ( medium)
2-3 tblsp of kokum paste
1 tblsp. Pepper powder
1/2 tsp turmeric powder
3/4 -1 tsp chillie powder
1 tsp fenugreek or methi seeds
2-3 pieces of cinnamon
1 piece rampe/pandan leaf
Lots of curry leaf sprigs to cover the bottom of the pot
7- 8 cloves of garlic
3-4 green chillies cut
1 tsp sugar
Salt to taste
1 onion cut into rings ( to be added finally )
Wash the fish and apply kokum paste ,pepper powder,turmeric,chilli powder with salt .
(Check for sourness you prefer and gradually add paste)
Spread the curry leaf sprigs and cinnamon at the base of the clay pot ( some use banana
leaf too). This is done to prevent the ingredients from burning.
Arrange the marinaded fish pieces without clumping, and cook covered with the rest of
the ingredients for 5 minutes.
Next add a little water and cook for a few minutes . In between just shake the pot and
cook on a very slow fire for 10 minutes.Add onion rings and remove from fire and keep
it covered.Serve hot.
This dish is semi dry so don’t use lot of water.
Try this dish from the Lankan cuisine and post in your comments.