Malu Abulthiyal

Ingredients

 * 2 lbs Fish (Halibet, Salmon or Tuna)
 * 10-15 pieces Goraka
 * 1 1/2 tbs salt
 * 1 1/2 tbs ground black pepper
 * 1/4 tsp turmeric powder
 * 1 sprig curry Leaves
 * 1-2 pieces Rampe (Pandamus)
 * 2 pieces cinnamon
 * 2 cloves garlic (crushed)
 * 1/2 tsp roasted curry powdersaws
 * 1 cup water

Directions

 * 1) Wash and cut the fish into 15-20 pieces.
 * 2) Place the goraka pieces in a saucepan, add a little water to cover and simmer for about 5–10 minutes (until the goraka is soft).
 * 3) Add salt, pepper, chili powder, tumeric, curry powder to the fish pieces and mix well (until all the pieces are well coated).
 * 4) Drain the goraka pieces and crush into a coarse paste.
 * 5) Mix the paste with the drained water and add to the fish, mix well.
 * 6) Arrange the fish in a shallow pan and pour the liquid over the pices.
 * 7) Wash the mixing bowl with 1 cup water and pour over the fish.
 * 8) Swirl the pan to coat the pieces with the liquid.
 * 9) Add the curry leaves, rampe, cinnamon & crushed garlic.
 * 10) Cook over slow heat until the fish is done.
 * 11) For a completely dry dish, transfer the fish and thick gravy into an oven proof container and leave it in a warm oven until completly dry.