Ingredients:
1kg tuna steaks, cut into cubes
1/2 tbsp tamarind paste
5 pieces of goraka (the rind of Garcinia gummi-gutta fruit, also known as Malabar tamarind)
1 tbsp vinegar
9 large garlic cloves
1 tsp ginger, grated
1 tsp salt
10 curry leaves
1.5cm piece of lemongrass
3cm piece of cinnamon stick
1 tbsp freshly-ground black pepper
1/2 tbsp hot chilli powder
250ml water
Method:
Place the goraka in a small pan, cover with a little water and boil for 10 minutes. Turn into a blender and all all the remaining ingredients (except the fish). Process the mixture until creamy.
Place the fish cubes in a non-reactive dish and pour over the processed mixture. Turn the fish to coat in the marinade then set aside for 10 minutes.
Carefully turn the fish mixture into a wok. Gently bring to a boil and cook for about 40 minutes, or until the fish is tender. You can either serve immediately on a bed of rice, or you can continue cooking until the sauce is almost dry.
Typically this is served accompanied by grated coconut and pol sambola.
