Using a technique to preserve fish, Peter Kuruvita shares this fiery curry recipe from the south of Sri Lanka. The goroka is a preservative and souring agent and a key part of the paste which was used in the past to cover fish and help preserve it for 3–4 days.
Ingredients
• ½ tspground cumin seeds
• 2green cardamom pods, seeded
• 1cinnamon stick
• 1 tspmustard seeds
• 2 tspfreshly ground black pepper
• 2bird's-eye chillies
• 5pieces of goroka, soaked in tepid water for 30 minutes and minced
• 2 cmthick piece ginger, coarsely chopped
• 6garlic cloves, minced
• 1 tbspchilli powder
• 1 tspground coriander
• ½ tspSri Lankan roasted curry powder
• 450 gbonito, or tuna steak, cut into 3 cm cubes
• 2 sprigscurry leaves, leaves picked
• 1pandan leaf
• 1lime, juiced
• 1 tspsalt
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
In a mortar and pestle, lightly grind cumin seeds, cardamom, cinnamon, mustard seeds, black pepper, birdseye chillies, goroka, ginger and garlic. Add the ground powders and 100 ml water to make a paste.
Preheat oven to 180°C. In a terracotta pot, massage the paste through the bonito cubes. Add curry leaves, pandan leaf and 150 ml water. Add lime juice, season with salt and cover the dish with foil. Bake in the oven for 20 minutes.
Note
• Curry can be wrapped in banana leaf parcels with rice.
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