500 g Fish (Tuna, Boita, Kellawalla, Atawalla)
¼ tsp turmeric powder
1 Dessert sp raw chilli powder
1 Dessert sp roasted mixed chilli powder
1 Dessert sp roasted mixed curry powder
¼ Big Red onion sliced
2 green chillies sliced
1 Teaspoon Vinegar (optional)
3 Pieces Goraka (finely chopped or smashed) (Can use Tamarind instead
½ tsp cinnamon
½ tsp ginger (finely chopped)
2 tsp garlic (finely chopped)
1 ½ tsp salt
2-3 spring curry leaves
2 tsp oil (or coconut oil)
1½ cup water
If you are working with iced fish make sure you marinated it with salt and lime juice and wash it after 15 minutes. Cut the fish into approximately 1 to 1½ inch cubes.
In dish add all the ingredient (other than oil and lime) and water to make fish curry mix. Place fish on flat pan (make sure each pieces is touching the bottom of the pan). Pour the curry mix.
When the curry is boiled title the pan and mix the curries letting the gravy run around the fish. Cover and cook for 10 to 15 minutes on medium heat.
Add coconut or olive oil on top for the curry when the gravy is nearly absorbed. Remove for the fire let it cool a little bit and then add the lime juice and serve.