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Malu Abul Thiyal

Here's a traditional recipe for **Malu Abul Thiyal** (Sri Lankan Sour Fish Curry):



### Ingredients:


- **Fish** (Tuna or mackerel works best): 500g, cut into chunks

- **Goraka (Garcinia cambogia)**: 4-5 pieces (can substitute with tamarind if unavailable)

- **Water**: 1/4 cup

- **Salt**: to taste

- **Black pepper powder**: 1 tablespoon

- **Turmeric powder**: 1/2 teaspoon

- **Chili powder**: 1 teaspoon (optional for extra heat)

- **Cinnamon stick**: 1 small piece

- **Garlic**: 4-5 cloves, sliced

- **Ginger**: 1-inch piece, sliced

- **Curry leaves**: a handful

- **Pandan leaf (Rampa)**: 1 small piece (optional)

- **Mustard seeds**: 1/2 teaspoon

- **Fenugreek seeds**: 1/2 teaspoon

- **Vegetable oil**: 1 tablespoon


### Instructions:


1. **Prepare Goraka Paste**: 

   - Soak the goraka in 1/4 cup of warm water for about 15-20 minutes. Once soft, grind it into a paste. This will be the souring agent that gives the dish its distinctive taste.


2. **Marinate the Fish**:

   - In a large bowl, mix the fish pieces with salt, black pepper powder, turmeric powder, and chili powder. Make sure the fish is evenly coated. 

   - Add the goraka paste to the fish and mix well. Let it marinate for at least 30 minutes to absorb the flavors.



3. **Cooking**:

   - Heat the vegetable oil in a clay pot (or a heavy-bottomed pot) over medium heat.

   - Add mustard seeds and let them splutter.

   - Add fenugreek seeds, cinnamon stick, garlic, ginger, curry leaves, and pandan leaf. Sauté until the spices release their aroma and the garlic starts to turn golden.

   - Add the marinated fish along with any leftover marinade to the pot.

   - Add just enough water to cover the fish pieces. Stir gently to mix everything.

   - Bring the curry to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 20-30 minutes, or until the fish is cooked through and the sauce has reduced and thickened.

   - Occasionally check and gently stir to ensure even cooking and to prevent the fish from breaking apart.

   - Once the curry has thickened and the oil starts to separate, remove from heat.



4. **Serving**:

   - Serve the Malu Abul Thiyal with steamed rice. It can also be enjoyed with roti or bread. The curry is known to taste even better the next day as the flavors develop further.


### Tips:


- **Storing**: Malu Abul Thiyal can be stored in the fridge for several days and even longer if stored properly. The use of goraka helps in preserving the curry.

- **Substitution**: If goraka is not available, tamarind can be used as a substitute, although the taste will be slightly different.


This dish is a true representation of Sri Lankan flavors—spicy, tangy, and full of depth. Enjoy your cooking!

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