Fish Ambul Thiyal

Cut 500 g of firm fish fillet (tuna, mackerel or another fish with springy flesh) into large chunks about 4–5 cm each.

Soak 30 g of dried goraka in 250 ml of warm water and leave for 10 minutes. Mash the softened fruit in the same water until you get a thick, sour paste.

Add 2 tsp black pepper, 1 tsp chili powder and salt to taste to the paste; mix well and coat each piece of fish with this mixture.

Line the bottom of a heavy clay pot or thick-bottomed pan with half of 12 curry leaves, 1 pandan leaf and 1 cinnamon stick.

Arrange the fish in a single layer over the leaves, pour the remaining goraka paste on top and add 2 green chilies.

Cover the pot and cook over very low heat for 25–30 minutes. Turn the pieces over gently once; by the end the liquid should have almost fully evaporated and the paste should cling tightly to the fish.

Remove from the heat, let the dish rest covered for 5 minutes and serve hot.